Enchilada Lasagne
Layers of wraps and spiced beef and bean chilli under melted cheese.
BeefHigh ProteinMexicanOvenFamily FriendlyFreezer Friendly
4
Serves
15m
Prep
55m
Cook
676
Kcal
56g
Protein
69g
Carbs
18g
Fat
£2.88
Per portion
Plus 10m resting, unattended.
Add to the shop 12 items · approx £11.52
- Beef mince (5% fat)500 g
- Passata500 g
- Kidney beans in chilli sauce395 g
- Sweetcorn200 g
- Reduced-fat mozzarella140 g
- Reduced-fat cheddar80 g
- Tomato purée100 g
- Low-calorie wraps4
- Peppers2
- Courgette1
- Red onion1
- Carrot1
Already in the cupboard Check before you order
- Ground cumin1 tbsp
- Paprika1 tbsp
- Garlic granules1 tbsp
- Worcestershire sauce1 tbsp
- Beef stock cubes2
- Dried oregano2 tsp
- Chilli powder2 tsp
- Chilli flakes2 tsp
- Low-calorie cooking spraya few sprays
Kit you'll need24cm springform tin · Large saucepan · Grater · Baking paper
Method
- Heat the oven to 160°C fan. Spray the springform tin and line the base with baking paper.
- Brown the mince in a large sprayed saucepan over a moderate heat for 5 minutes.
- Meanwhile chop the onion, courgette and peppers and grate the carrot.
- Add the veg, then the beans, sweetcorn, passata, purée, stock cubes, garlic, Worcestershire and spices.
- Simmer uncovered for 25 minutes until the sauce has reduced.
- Layer wraps and mince in the tin, starting with a wrap and finishing with mince.
- Top with grated cheddar and torn mozzarella, dust with paprika, then bake for 25 minutes.
- Rest in the tin for 10 minutes, then release and cut into wedges.
Tip: It sets firmer overnight in the fridge, so leftovers reheat in neat wedges.
