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!