Mexican Lasagne

Step 1

Preheat the oven to 180 degrees celsius (fan-forced). Lightly grease a large round baking dish (approx 30cm diameter) and set aside.

Step 2

Heat the olive oil in a saucepan over medium heat. Add the chopped brown and garlic and stir until the onion is soft.

Step 3

Turn the heat up to medium-high and add the beef mince and the taco seasoning. Break up the mince and cook for 5 minutes or until browned.

Step 4

Add the tomato paste, diced tomatoes, frozen corn and beans and cook until heated through.

Step 5

Place one tortilla onto the base of the baking dish. Top with 1/5 beef mince and sprinkle over some cheese.

Step 6

Repeat until you've used up all the beef mince. Finish with a layer of tortilla and grated cheese.

Step 7

Bake in the oven for 35 minutes or until golden and cooked through (see notes).

Step 8

Serve with sour cream and avocado slices.

Step 9

Preheat the oven to 180 degrees celsius (fan-forced). Lightly grease a large round baking dish (approx 30cm diameter) and set aside.

Step 10

Place the onion into the Thermomix bowl. Chop on Speed 6, 6 seconds. Scrape down the sides of the bowl.

Step 11

Add the olive oil and minced garlic and saute for 3 minutes, 100 degrees, Speed

Step 12

Add the beef mince and the taco seasoning. Break up the mince and cook for 10 minutes, 100 degrees, Speed Soft, Reverse.

Step 13

Add the tomato paste, diced tomates, frozen corn and beans and cook for 10 minutes, 100 degrees, Speed Soft, Reverse.

Step 14

Place one tortilla onto the base of the baking dish. Top with 1/5 beef mince and sprinkle over some cheese. Repeat until you've used up all the beef mince.

Step 15

Finish with a layer of tortilla and grated cheese.

Step 16

Bake in the oven for 35 minutes or until golden and cooked through (see notes). Serve with sour cream and avocado slices.