We are culturally culinarily confused we know, but our palate loved us for it!
We have kind of done something similar to this before with the very popular Mexican Tortilla Stack. We love our Mexican food and so this was an idea that popped into my head one night, as good ideas generally do, and here it is. Very delish! Very easy. Very family friendly. And how good is that Spicy Mexican Salsa? (We are here to remind you that it is really really good and can be used for absolutely LOADS of things!)
So when that old every day Family Lasagne just gets a bit hum drum, or that crazy good Vegetarian version is just a bit old school, try this one. Put it on your menu builder now. (Yes, you have to belong to use that amazing feature! It is time my lovelies. Come join us.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
The Meat Sauce
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 500 Grams beef mince
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon garlic powder
- 1/2 Teaspoon cayenne pepper
- 1 corn on cob
- 1 Batch Spicy Mexican Salsa Recipe
- 1 Tin Black Bean(s) drained and rinsed
- 1 Batch Mexican Bechamel Sauce ready to use Recipe
- 250 Grams lasagne sheets, (instant or fresh or cooked and ready to assemble)
- 50 Grams grated cheeses of choice
- 1 avocado, smashed with a fork
- 1 Limes juice
- 100 Grams Sour Cream to serve
- 1 Red Chillie(s) sliced, to garnish
- Handfuls Fresh Coriander leaves to garnish
Preheat oven to 180°C.
Heat oil in a frypan over medium heat, add mince and spices. Cook stirring till browned. (You can cook this part in the Thermomix but we decided to go old school and chunky for this recipe!)
To char the corn, place cob over a flame, turn until charred evenly all over. Cut kernels off. Add to mince along with the salsa and beans.
To assemble lasagna, in a lasagna dish, layer meat sauce, béchamel and lasagna sheets. Repeat layers finishing with cheese sauce and topped with grated cheese.
Bake for 35-40 minutes. Until browned and cooked through.
Combine avocado and lime juice.
Serve with avocado and sour cream and garnishes. (A lime cheek never goes astray)