Beef Tortilla Lasagne

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs spring onion
• 2clov garlic
• 50g smoked cheddar
• 300g lean beef mince
• 10g smoky barbecue seasoning
• 50g tomato paste
• 6pcs flour tortillas
• 5ml olive oil
• 10ml soy sauce
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Finely chop the carrot. Thinly slice the spring onion, keeping the white and green parts separate. Crush or finely chop the garlic cloves. Coarsely grate the cheese.
2. Step 2 — Brown beef
   Heat 1 tsp olive oil in a medium deep ovenproof frypan (see Kitchen hack) over medium-high heat. Cook the beef mince and carrot, breaking up the lumps with a spoon, for 4-5 mins until the beef is browned and the carrot is slightly softened. Add the white part of the spring onion, garlic and barbecue seasoning and cook, stirring, for 1 min or until fragrant.
3. Step 3 — Simmer beef mixture
   Stir the tomato paste, 2 tsp soy sauce, 1 tsp sugar and 125ml (½ cup) water into the beef mixture and bring to the boil. Reduce the heat to medium and cook for 5 mins or until thickened. Taste, then season with salt and pepper. Remove from the pan.
4. Step 4 — Assemble tortilla lasagne
   Put 2 tortillas, slightly overlapping, in the same pan, then top with half the beef mixture. Repeat with another 2 tortillas and the remaining beef mixture. Top with the remaining tortillas, then scatter over the cheese.
5. Step 5 — Bake and serve up
   Bake the tortilla lasagne for 10 mins or until the cheese is melted and the edges are slightly crisp. Divide among plates, scatter over the remaining spring onion and enjoy!
6. Step 6 — Kitchen hack
   Don't have an ovenproof frypan? Use a regular frypan to cook the beef mixture, then assemble the tortilla lasagne in a greased baking dish and bake as instructed.

Allergens

Sojabohnen, Milch, Sulfit, Gluten, Wheat