Mexican lasagne recipe

INGREDIENTS (serves four) 

• 400g premium beef mince
• 410g can of salt reduced red kidney beans drained and rinsed well
• 2 medium carrots grated
• 2 medium onions finely diced
• 1 red capsicum finely chopped 
• 400g can salt reduced diced tomatoes 
• 35g sachet salt reduced taco seasoning
• 5 wholegrain wraps/tortillas
• 1/2 cup light sour cream
• 1/2 cup cheddar cheese grated

METHOD

1. Preheat your oven to 180C.

2. Heat a non-stick frying pan over medium-high heat.

3. Sauté onion for a couple of minutes, then add 1 tbsp water (this takes away the need for any added oil) and cook until the onion is soft and translucent, and water has evaporated.

4. Increase the heat to high and add the mince.

5. Cook, stirring, until there are no lumps and mince is brown.

6. Add grated carrot, chopped capsicum, red kidney beans, diced tomatoes and taco seasoning. Stir and then simmer for 10-15 minutes until mixture has thickened.

7. Lightly spray an oven safe dish with cooking spray.

8. Layer the dish with 2 x tortillas, then half of the meat mixture, 1 x tortilla, the remaining meat mixture, 2 more tortillas, then sour cream. Sprinkle the cheese over the top.

9. Cook for 30-40 minutes, or until golden brown.

Calories per serve: 575 

SOURCE: The Healthy Mummy