Mexican Lasagne

Mexican Lasagne

Serves 4

Core recipe

500g lean minced beef
1 clove garlic, crushed
1 onion chopped
1 green pepper chopped small
1 red pepper chopped small
1 tin kidney beans, drained & rinsed
1 can chopped tomatoes
tomato paste
1 Mexican Oxo stock cube in 5 fl oz boiling water
freshly chopped coriander
1 teaspoon chilli powder
salt & pepper
100g no pre-cook lasagne sheets
295g Campbell's Condensed Cream of Mushroom Soup
150ml skimmed milk
100g extra light philadelphia cheese


Pre-heat oven to 200ºC, 400ºF, Gas 6.

Stir-fry mince for 2-3 mins.  Drain off any excess fat.  Add onion, garlic and peppers and cook for a further 3 mins, stirring regularly.  Add tomatoes, tomato paste, stock, beans, herbs and season to taste.

Mix together mushroom soup, cheese and milk and set aside.

Spoon half meat mixture into an oven-proof dish. Top with half the lasagne sheets then half the soup mixture. Repeat layers ending with soup mixture.

Bake in the oven 20-25 minutes until golden.

Tip: Serve it topped with slices of avocado