Easy Taco Lasagne
Hey gang!
We’re so excited to be back cooking with you all and hope everyone is settling happily into the new school year. We’ve really missed our Tuesday evenings together and can’t wait to get back into the kitchen for another fun class!
For this week’s class on Tuesday, 15 September, we’re making a delicious mash-up of tacos and lasagne! Think layers of soft tortilla wraps, gently spiced beef, a few veggies for good measure and bubbling golden cheese.
Jolene and Lils x
Easy Taco Lasagne
A delicious one-pan mash-up of tacos and lasagne, packed with seasoned beef, tomatoes and layers of cheesy goodness.It’s an easy, comforting family dinner that everyone will love.
Equipment
- 1 Chopping board
- 1 knife
- 1 Grater
- 1 measuring spoons
- 1 Large Saucepan
- 1 wooden spoon
- 1 colander
- 1 Scissors
- 1 Ovenproof dish
- 1 mixing bowl
- 1 potato masher
- oven gloves
Ingredients
- 1 tablespoon vegetable oil
- 500 g lean beef mince
- 1 small onion finely diced
- 1 garlic clove grated
- 1 red pepper diced
- 1 teaspoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 400 g tomato passata
- 1 tablespoon tomato purée
- 1 tablespoon sweet chilli sauce
- 1 × 400g tin kidney beans drained and rinsed
- 150 g sweetcorn drained
- 6 medium tortilla wraps
- 150 g mixed grated cheddar and mozzarella
- A little salt and black pepper
Our Homemade Guacamole
- 1 ripe avocado
- Juice of 1 lime
- 2 tablespoons sour cream
- A pinch of chilli flakes optional
To Serve
- Extra sour cream
- Homemade guacamole
- Jalapeños if you’re brave enough!
Instructions
- Preheat the oven to 180°C fan.
- Chop the onion, grate the garlic and dice the red pepper using our special child-friendly methods.
- Being careful around the hob, place a large saucepan over a medium heat. Add the vegetable oil, beef mince, diced onion and grated garlic.
- Cook for 5–7 minutes, breaking up the mince with a wooden spoon, until the beef is browned and cooked through.
- Add the diced pepper, smoked paprika, cumin and oregano. Stir and cook for another 2 minutes.
- Pour in the passata. Add the tomato purée, sweet chilli sauce, kidney beans and sweetcorn. Season with a little salt and black pepper.
- Stir everything together and allow it to bubble gently for 5 minutes.
- Using kitchen scissors, cut the tortilla wraps in half. Spoon a layer of the taco mince into the bottom of an ovenproof dish and cover it with pieces of tortilla wrap.
- Add another layer of taco mince and a small handful of grated cheese.
- Continue layering the tortilla wraps, taco mince and cheese until everything has been used. Finish with a layer of mince and plenty of grated cheese.
- Carefully place the dish in the oven and bake for 20–25 minutes, until the cheese is melted and golden.
- Meanwhile, we’ll make Lils’ favourite guacamole! Lils will demonstrate how to scoop the avocado into a bowl, mash it with a potato masher and mix in the sour cream, lime juice and optional chilli flakes.
- Allow the taco lasagne to rest for 5 minutes before slicing. Serve with sour cream, homemade guacamole and jalapeños if you like!
- Lils’ tip: If you don’t like kidney beans, swap them for an extra handful of sweetcorn—or simply leave them out.
Tried this recipe?Let us know how it was!
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