chili con carne lasagna

Name: chili con carne lasagna
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 red pepper; 1 Garlic clove; 2 Onions; 2 TABLESPOONS Olive oil; 800 mixed minced meat; 7-10 Tbsp Salt; 2-3 TEASPOONS Chili Flakes; 1 can (850 ml) Tomatoes; 2 TEASPOONS Vegetable broth (instant); 2 TEASPOONS Precious sweet paprika powder; 7-10 Tbsp Pepper; 3 Jalapeños; 1 can (212 ml) Vegetable corn; 1 can (425 ml) kidney beans; 2 TABLESPOONS Fresh cream; 150 g grated gouda cheese; 8 Wheat wraps (approx. 20 cm Ø); 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

What we layer between the chili con carne instead of typical lasagne plates in this Mexican variant is as simple as it is ingenious. The ingenious soul food on the weekend.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 red pepper
1 Garlic clove
2 Onions
2 TABLESPOONS Olive oil
800 mixed minced meat
7-10 Tbsp Salt
2-3 TEASPOONS Chili Flakes
1 can (850 ml) Tomatoes
2 TEASPOONS Vegetable broth (instant)
2 TEASPOONS Precious sweet paprika powder
7-10 Tbsp Pepper
3 Jalapeños
1 can (212 ml) Vegetable corn
1 can (425 ml) kidney beans
2 TABLESPOONS Fresh cream
150 g grated gouda cheese
8 Wheat wraps (approx. 20 cm Ø)
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and cut the peppers into small cubes. Peel and finely dice garlic and onions. Heat the oil in a large pot. Sauté the minced meat for about 5 minutes, crush it with a spatula and season with salt. Add onions, garlic, paprika and chili flakes to the minced meat, fry briefly. Add tomatoes and 300 ml water, crush tomatoes with a spatula. Add paprika powder and stock. Bring to the boil and simmer for about 15 minutes, stirring several times. Season to taste with salt and pepper.
2
Clean the jalapeños, cut them lengthwise, wash them, remove the seeds and cut the pod into rings. Put the corn and beans in a sieve, rinse, drain and add to the chilli with the jalapeños. Mix crème fraîche and cheese.
3
Line a round casserole dish (approx. 20 cm Ø; approx. 2 litres capacity) with 2 wraps and spread approx. 1/4 of the chopped mass on top. Repeat the process 3 times. Add the cheese mixture. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes. Cover the lasagne with foil after about 20 minutes.