Taco lasagna
A hot blend of Mexico and Italy - spicy and hearty taco lasagna
Taco lasagna
A hot blend of Mexico and Italy - spicy and hearty taco lasagna
Ingredients
| tortillas 6 pcs |
| turkey thigh stuffing 0.5 kg |
| onions 150 g |
| sweet pepper 200 g |
| canned beans 750 g |
| canned corn 250 g |
| chopped pelatti tomatoes 400 g |
| grated hard cheese 150 g |
| grated mozzarella 150 g |
| water 150 ml |
| vegetable oil 30 ml |
| paprika 1 tsp. |
| dried garlic 1 tsp. |
| zira 1 tsp. |
| oregano 1 tsp. |
| red pepper ½ tsp. |
| salt, black pepper to taste |
Instructions
Step 1
Chop the onion and pepper. Fry in oil until browned. Add minced meat and fry, stirring, until cooked through. Add water, 250 grams of beans, corn, tomatoes, salt and spices. Stir and simmer for 10 minutes.
Step 2
Combine the remaining beans with salt and black pepper and blend with a blender.
Step 3
Place 2 tortillas on the bottom of an oiled mold, spread half of the bean puree and half of the minced meat with sauce over them, sprinkle with a third of the cheese mixture. Then repeat. Place 2 tortillas on top and sprinkle with the remaining cheese.
Step 4
Cover the taco lasagna with foil and bake at 180 degrees for 30 minutes. Enjoy!
