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Ingredients

2 teaspoons olive oil
2 brown onions, finely chopped
2 garlic cloves, crushed
500g beef mince
1 x 400g can chopped tomatoes
1 x 35g pkt taco seasoning
8 flour tortillas
2 avocados, halved, stones removed, peeled, thinly sliced lengthways
235g (1 cup) sour cream
160g (2 cups) coarsely grated cheddar

Method

Step 1 Heat the oil in a large, deep frying pan over medium heat. Add the onion and garlic, and cook, stirring, for 4 minutes or until soft.
Step 2 Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 5-6 minutes or until mince changes colour. Add the tomato and seasoning, and stir until heated through.
Step 3 Preheat oven to 180°C. Place 2 tortillas over the base of a 2.5-3L (10-12 cup) capacity ovenproof dish. Top with half the mince mixture. Continue layering with 4 tortillas and the remaining mince mixture, finishing with tortillas. Place the avocado, in a single layer, on top. Top with the remaining tortillas. Spread with the sour cream. Top with the cheddar. Bake for 35-40 minutes or until golden. Serve.

Mexican lasagne

How to make Mexican lasagne

Ingredients

Method