MEXICAN LASAGNE

2 kg minced steak
1 onion, diced
1 green capsicum, diced
2 heaped teaspoons minced garlic
2 jars dolmio spicy peppers spaghetti sauce
1 jar dolmio tomato, onion and garlic spaghetti sauce
chilli powder to taste
salt and pepper to taste
1 pkt 15 tortillas
600 ml sour cream
500 grams grated tasty cheese

1 chicken stock cube
1 cup hot water

preheat oven to 180 c. lightly spray a large bakig pan with cooking spray.

in a large fry pan, brown mince. drain and put aside.

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

add meat back to pan.

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

bring to boil then simmer for 10 mins.

remove from heat.

dissolve stock cube in hot water and place stock in a shallow wide bowl (like a pie dish). dip tortillas, one at a time, in stock for about 10 seconds each.

swirl a little meat sauce on bottom of baking pan.

place a layer of tortillas in pan (mine takes 2 whole ones) 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 finishing 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.

serve.

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