© J Sainsbury plc 2020
Mexican chilli con carne lasagne with nacho topping
A delicious Mexican twist on a traditional lasagne topped with a crunchy nacho topping – perfect for all the family
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Ready in 45 minutes
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Cooking time 30 minutes
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Prep time 15 minutes
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Serves 6
Ingredients
- 1 tbsp olive oil
- 2 medium onions chopped
- 2 cloves garlic chopped
- 500g beef mince
- 400g tin of chopped tomatoes
- 400g tin of red kidney beans (washed and drained)
- 3 tbsp tomato puree
- 150ml red wine
- 1 tsp dried oregano
- 1-2 tsp hot chilli powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 bag of slightly salted nachos
- ½ bunch fresh chives chopped
- 9-12 white lasagne sheets
- 200g grated Cheddar cheese
- ½ tub cream cheese
- 2 tbsp butter
- 2 tbsp plain flour
- 1 ¼ cups hot milk
Method
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1
Heat the oil in a large pan over a medium heat. Cook the onions, minced beef & garlic until the mince is browned and the onions are tender. Add in the coriander, cumin & chilli powder and cook for 3 mins stirring constantly
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2
Add in the tomato puree and cook out for 2 minutes, add in the red wine and simmer gently for 3 minutes
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3
Add in the kidney beans and chopped tomatoes, dried oregano. Add in a little sea salt and cracked black pepper to taste and set aside
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4
For the white sauce, take the butter and melt it gently in a pan over a medium to low heat
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5
Add in the flour and stir in until a paste is formed, cook out for 2 minutes stirring all the time
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6
Gently add in the milk a little at a time until all is added and it forms a smooth sauce. Add in the cream cheese and chive and stir through
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7
Assemble in an oven proof dish starting with a layer of chilli con carne and then the pasta sheets. Continue to repeat this until you are 1-2cm from the top of the dish
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8
After the last layer of lasagne pour over the white sauce and top with the crushed nachos and then sprinkle over the grated cheese. If you wish you can add some sliced jalapenos on top for an extra kick (optional)
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9
Cook for 30 minutes, remove from oven and serve
