Mexican tortilla lasagne

A really delicious, unusual take on lasagne, helping your family well on their way to five a day

• Preparation: 20 mins
• Cooking: 45 mins
• Serves: 6

What you need:

• 400g extra lean minced beef
• 1 small onion, chopped
• 1 small red and 1 small green pepper, deseeded and chopped
• 1 red or green chilli, deseeded and finely chopped
• 400g canned red kidney beans without salt or sugar, rinsed and drained
• 500g jar Dolmio Tomato Sauce for Lasagne
• 4 soft flour tortillas
• 470g jar Dolmio Creamy Sauce for Lasagne
• 25g mature Cheddar cheese, grated

What you do:

1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Heat a large frying pan and add the mince a handful at a time, cooking over a high heat until seared and browned – about 3-4 minutes. Add the onion, peppers and chilli and cook for a further 2-3 minutes
2. Tip in the kidney beans and the Dolmio Tomato Sauce for Lasagne, stir and bring to the boil, then remove from the heat
3. Put a tortilla into the base of a 20cm (8 inch) round cake tin or baking dish, then spoon in a quarter of the mince mixture. Top with another tortilla and spread a quarter of the Dolmio Creamy Sauce for Lasagne over it. Repeat the layers 3 more times, then sprinkle the grated cheese evenly over the surface
4. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve with a refreshing salad of peppers, tomatoes, coriander and red onion with squeeze of lime

Handy cook's tip:

For a vegetarian alternative, use 400g Quorn mince instead of beef. If you want a change from red meat, substitute pork mince or turkey mince for the beef.

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