Mexican Lasagne

Number of Portions
Mexican Lasagne


- 2 onions, finely chopped
- 1.4 kg minced meat
- 5 grams garlic cloves, crushed
- 2 tins chopped tomatoes
- 2 tbsp tomato puree
- 15 grams Chopped Chilli in Oil
- 2 tbsp Ground Cumin
- 2 tbsp Ground Coriander
- 2 tins kidney beans in water
- Sea Salt to taste
- Ground Black Pepper to taste
- 200 grams mushrooms, chopped
- Lasagne sheets
- 1 jar white sauce
- Small quantity of tortilla chips


Pre-heat oven to 200°C / Gas mark 6. Cook the onion, garlic and minced meat in a deep stir fry pan until browned. Drain off any excess liquid.

Stir in the tinned tomatoes, tomato puree, Chopped Chilli in Oil, Schwartz for Chef Cumin, Coriander, Salt and Pepper. Simmer and allow to thicken.

Stir in the kidney beans and mushrooms. Check the taste and add more Chopped Chilli, spices or salt if necessary. Cook until the sauce is thick and the mushrooms are softened.

Layer the chilli and lasagne, usually two or three layers of each, then top with white sauce and crushed tortilla chips. Cook at 200°;C for 30 minutes.

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