We give you permission to cheat! We all love a cooking shortcut and when the results look and taste this good, why wouldn't we? We've used tortillas in place of lasagne sheets, layered with beef mince, tomato sauce and mixed beans. Give this midweek treat a go, it won't disappoint.
If you're looking for a traditional deli-style lasagne recipe check out our classic lasagne. Or for more midweek meal inspiration we have lots more lasagne recipes.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
827
Ingredients
1 Tbsp. olive oil, plus extra to grease
400 g beef mince
Old El Paso Cheesy Baked Enchilada Kit
400 g tin mixed beans, drained and rinsed
200 g frozen sweetcorn
Large handful coriander, roughly chopped
300 g soured cream
175 g Cheddar, coarsely grated
Guacamole, to serve (optional)
Directions
Step 1Preheat oven to 200ºC (180ºC fan) mark 6. Lightly grease an 18cm round, deep, loose-bottomed tin (see GH Tip).
Step 2Heat oil in a large, deep frying pan over medium-high heat. Fry mince, breaking up clumps with a wooden spoon, until browned all over. Add spice mix from kit and fry for 1min. Stir through mixed beans and all the tomato sauce from the kit. Cook for 2min, remove from heat and stir through sweetcorn, coriander and some seasoning.
Step 3To assemble the lasagne, lay a tortilla in the base of the cake tin. Top with roughly 1/7 of beef mixture, then dollop on roughly 1/8 of the soured cream and sprinkle over roughly 1/8 of the cheese. Continue layering in this way, finishing with a thin layer of soured cream and a final sprinkle of cheese.
Step 4Cook in oven for 25-30min until golden brown. Leave to sit in tin for 5min before transferring to a board. Serve in slices with guacamole, if you like.
GH Tip
If you don’t have an 18cm (7in) tin, use a 20.5cm (8in) one, keeping the stack as central as you can.
No beef mince? No problem. Swap out for turkey, pork or Quorn mince.
No frozen sweetcorn? No problem. Swap out for any frozen veg that you have.
Per serving (without guacamole):
Calories: 827
Protein: 46g
Total fat: 40g
Saturates: 18g
Carbs: 65g
Total sugars: 10g
Fibre: 10g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
