Lasagne with enchiladas

Name: Lasagne with enchiladas
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 Garlic cloves; 3 TABLESPOONS Oil; 2-3 TEASPOONS Chili Flakes; 1 TEASPOON ground cumin; 2 TEASPOONS dried oregano; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 400 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 can(s) (425 ml each) Vegetable Maize; 2 can(s) (425 ml each) Kidney Beans; 1 kg mixed minced meat; 16 Corn tortilla cake (à ca. 20 cm Ø); 300 g Cheddar cheese; 2 ripe avocados; 1 TABLESPOON Lime juice; 1/2 bunch Coriander; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

2 Garlic cloves
3 TABLESPOONS Oil
2-3 TEASPOONS Chili Flakes
1 TEASPOON ground cumin
2 TEASPOONS dried oregano
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
400 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 can(s) (425 ml each) Vegetable Maize
2 can(s) (425 ml each) Kidney Beans
1 kg mixed minced meat
16 Corn tortilla cake (à ca. 20 cm Ø)
300 g Cheddar cheese
2 ripe avocados
1 TABLESPOON Lime juice
1/2 bunch Coriander
7-10 Tbsp Aluminium foil

Directions

1
For the sauce, peel garlic and dice finely. Heat 1 tablespoon of oil. Fry garlic, chilli, cumin and oregano briefly. Add tomato paste and sauté briefly. Deglaze with tomatoes and broth.
2
Chop the tomatoes with a spatula. Season with salt, pepper and sugar, simmer for about 10 minutes
3
Put the corn and beans in a sieve, rinse and drain well. Heat 2 tablespoons of oil in a large frying pan. Fry the minced meat until crumbly. Season with salt and pepper. Remove 200 ml tomato sauce and put aside.
4
Add the remaining sauce, corn and beans to the mince. Season to taste the sauce and chopping mixture.
5
Line a large casserole dish (approx. 4 litres capacity) with 4 tortilla patties so that they overlap slightly. Spread about one third of the minced meat mixture on top, sprinkle with about 1/4 cheese and cover with 4 tortillas.
6
Repeat the process twice until the minced meat is used up. Finish with tortillas. Spread the remaining tomato sauce on top and sprinkle with the remaining cheese.
7
Cover with foil and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes. Remove foil after approx. 20 minutes of baking time. Cut the avocado in half, remove the core and peel the fruit.
8
Cut the flesh into small cubes and sprinkle with lime juice. Wash the coriander and carefully dab dry. Remove the casserole from the oven, sprinkle with avocado and coriander and serve immediately.