Chilli Beef Tortilla Lasange

Category: Meals to Satisfy

Turn up the heat on your Mexican themed evening with a lasagne with a difference.

Servings

2

Ingredients

2tbsp Olive oil 1 Onion, skinned and finely chopped 50g/20oz Carrot, peeled and finely chopped 100g/4oz Button mushrooms, wiped and sliced 50/20oz Pancetta bacon, rinded and diced 1 Garlic clove, skinned and crushed 450/1lb lean minced beef 200/7oz chopped tomatoes 1 tbsp Tomato purée 150ml/1/4pt Beef stock 2 Bay leaves 3g/1/8oz Chilli powder 5ml/1tsp Tabasco sauce 25g/1oz Butter, melted 3 Large flour Tortillas 1ltr/13/4pt Béchamel sauce 50g/2oz Gorgonzola cheese, grated

Method

Heat the oil in a large pan. Add the onion, carrot, mushroom, pancetta and garlic and fry, stirring for 1 -2 minutes. Add the beef and cook over a high heat for a further 2 minutes. Stir in the tomatoes and their juices, tomato purée, beef stock, 1 bay leaf, chilli powder and season with salt and black pepper. Bring to the boil, add the Tabasco sauce and reduce heat to a simmer. Cover and cook for around 35 minutes. Brush the sides of a baking dish with butter. Cover the base of the dish with a Tortilla and spoon over half of the meat sauce. Cover the with another Tortilla and lay the remaining meat sauce on top. Lay the final Tortilla top and pour on the béchamel sauce. Sprinkle with grated Gorgonzola cheese. Stand dish on baking sheet and bake in a pre-heated oven (180°C/350°F/gas mark 4) for around 45 minutes or until the top is browned and bubbling. PER 100g 255 Kcal, fat 12.7g, saturated fat 1.7g, salt 4.5g, carbohydrate 24.3g, sugar 3.5g, fibre 0.5g