MEXICAN LASAGNA

2 kg mince beef
1 onion diced
1 green capsicum diced
2 heaped teaspoons minced garlic
3 x  500 gm jars  spaghetti sauce ( i use dolmio spicy peppers)
2 teaspoons chilli powder
salt and pepper to taste
squirt or 2 of tomato sauce

1 pkt 15 totillas
600 ml sour cream
grated tasty cheese
1 chicken stock cube
1 cup hot water

brown and drain mince.

in same pan, saute onion, capsicum and garlic till onion is transparent.

add meat back to pan.

stir in spaghetti sauce. chilli powder, salt and pepper and tomato sauce.

bring to boil then simmer for 10 mins.

remove from heat.

preheat over to 350 f (180 c)

dissolve  stock cube in hot water and place in shallow wide bowl (like a pie dish).  dip tortillas in stock for about 30 seconds each.


using a large deep ovenproof pan...


swirl a little meat sauce on bottom of pan.

place  a layer of tortillas in pan (mine takes 2) and fill in the gaps by breaking up another tortilla.

tip 1/3 meat sauce on the tortillas to cover them.

then cover the meat with 1/2 cup of sour cream.

then cover the sour cream with  1 cup of  cheese.

do 2 more layers of tortilla,  meat, cream and cheese finshing with tortillas on top.

cover the top tortilla with just sour cream and more cheese.

cover with aluminium foil and  bake for 1/2 hour.  then remove foil and cook till cheese is melted and top is nicely brown.