This is one of those tasty dinners and any left overs make a great left over lunch.
Chicken Mince Mexican lasagne.
Loose bottomed cake tin- size of your tortillas
Dash of canola oil
500g chicken mince (sure other would work fine)
Clove garlic, chopped
1 tsp chili powder (less if you must)
1 tsp smoked paprika
1 tsp cumin
1/2 tsp cocoa powder
1 tin of tomatoes
1 tin (or 1 cup soaked and cooked) black beans drained
1 c grated mozarella chees
Heat olive oil and add mince and onion, gently brown
Add garlic, spices and cocoa powder
Give a good mix and cook until onion and mince are cooked
Add tomatoes and drained black beans
Simmer with lid off for roughly 15- 20 minutes, stir occasionally
Remove from heat and allow to cool a little
place on of the tortillas in the cake tin
top with 1/2 of chicken mix
add another tortilla and top with the rest of the chicken mix
pop the last tortilla on the top
Sprinkle with cheese
Bake for 20-25 minutes, until golden and filling is bubbling
Leave to cool for 5 minutes before serving
add some chilli,garlic and onions, cook until transparent. I also add some chilli powder, paprika, cumin and a bit of cocoa powder.
Then just a tin of toms and a tin of black beans .
It really does take a lot of the spice to flavour it.
Layer the mince between tortillas.
Top with salsa or chicken mix and some cheese.
Bake at 180 for about 20 mins.
I make it in a spring cake tin so it is easy to get out.