INGREDIENTS

Taco Lasagna with

  • 1 large Onion
  • 1 teaspoon Vegetable oil
  • 600 g lean beef
  • 1 medium green bell pepper
  • 2 teaspoon ground cumin
  • 1 teaspoon mild paprika
  • 1 teaspoon Chili pepper
  • 1 teaspoon ground cinnamon
  • 1 cup Black bean, canned
  • 750 ml skimmed milk
  • 750 ml skimmed milk
  • 12 medium Flour tortilla
  • 1 cup Chili pepper, Jalapeño, pickled
  • 1 cup Black olive
  • 2 tablespoons Pepper jack cheese
  • 1 sachet MAGGI Idea of the Day Béchamel Mix
  • 2 clove Garlic
  • 1 teaspoon Cocoa powder

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NUTRITIONAL INFORMATION

Taco Lasagna with

  • Energy 520 (Kcal)
  • Protein 30 (g)
  • Total Fat 22 (g)
HOW TO PREPARE

Taco Lasagna with

1
Preheat oven to 180-c and place rack on medium level
2
Sauté Onions and Vegetable Oil in a deep frying pan until soft, add Beef and continue cooking for 5 minutes (half cooked)
3
Add Peppers, Garlic, Cumin, Paprika, Chili, Cocoa and Cinnamon powder and cook until meat is fully cooked, add Beans and remove from heat
4
Meanwhile prepare Béchamel sauce by combining Skimmed Milk and MAGGI Béchamel mix in a deep sauce pan, and stir over medium high heat until thickened
5
Assemble Lasagna by placing a layer of flour tortilla on the bottom of a baking dish, spoon over 4-5 tbs Béchamel sauce over and sprinkle ½ meat mixture over top. Layer more flour tortilla over meat and spoon more béchamel sauce on top, Jalapeno and Black Olives and top with another layer of Tortillas, repeat this step again until all the meat and bean and peppers have been assembled. Reserve some black olives for garnish
6
Place the final layer of Flour Tortillas on top, of the filling, spoon the remaining béchamel sauce over and garnish with reserved Black Olives. Optionally add broken tortilla chips; sprinkle Cheese on top and bake in preheated oven for 25 minutes until cheese is melted and slightly golden on top
7
Remove from oven and allow to cool slightly before serving
REVIEWS

Taco Lasagna with

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