Mexican lasagne
very easy
60 mins
60 mins
Ingredients
- 600 g Chicken filet
- 1 Onion
- 1–2 Garlic cloves
- 1 red pepper
- 1 can(s) (425 ml) Vegetable corn
- 1 can(s) (425 ml) Kidney beans
- 1 red chilli pepper
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 1/2 TABLESPOONS Tomato paste
- 1 can(s) (425 ml) Tomatoes
- 150 g Comté cheese
- 200 g Schmand
- 6 (à 40 g, wrap tortillas) Wheat cakes
- 4 Stem(s) Parsley
- 7-10 Tbsp Chillies
Directions
- 1
Wash the meat, dab dry and dice very finely. Peel and finely dice the onion. Peel garlic and chop finely. Clean, wash and finely dice the bell peppers. Pour the corn into a sieve and let it drain.
- 2
Pour the beans into a sieve, rinse with cold water and drain. Clean, wash and cut the chilli pepper into fine rings.
- 3
Heat the oil in a pan and fry the meat thoroughly, turning it over. Add onions, paprika, garlic and chilli, fry briefly. Season with salt and pepper. Add tomato puree, sweat it and deglaze with tomatoes.
- 4
Bring to the boil, simmer for 1-2 minutes, stir in corn and beans.
- 5
Finely grate the cheese. Mix sour cream and about 2/3 cheese. Line an ovenproof dish (approx. 17 x 24 cm, 4 cm high) with 2 flat cakes, slightly overlapping. Spread about half of the chili evenly on top, place 2 more flat cakes on top, spread the rest of the chili evenly on top.
- 6
Cover with 2 flat cakes.
- 7
Spread Schmandkäsecreme evenly on top, sprinkle with remaining cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Wash parsley, shake dry and chop finely.
- 8
Remove the lasagne from the oven and sprinkle with parsley. Garnish with chilli pepper and chilli rings if desired.
Nutrition Facts
830 kcal
60 g
38 g
62 g
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