This is one of those tasty dinners and any left overs make a great left over lunch.

Chicken Mince Mexican lasagne.

Oven 180

Loose bottomed cake tin- size of your tortillas

Dash of canola oil

500g chicken mince (sure other would work fine)

Onion sliced

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

4 tortillas

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.