What’s for dinner? Creamy beef burrito lasagne
When Mexican food meets Italian you get layers of pasta, seasoned taco meat and lots and lots of cheese.
You can make this dish as hot or as mild as you like by adjusting the amount of hot sauce.
Serves 10
You’ll need: B-well Canola Olive Oil; 450g ground beef; ½ an onion, chopped; 25g package taco seasoning; lasagne flat pasta or alternatively you could even use large tortillas; 1 can refried beans; 2 – 3 cups cheddar cheese; 1 cup mozzarella cheese (optional); 1 can cream of mushroom soup; ½ cup sour cream; jarred hot sauce (we suggest smoked hot sauce).
How to:
Pan-fry the beef mince and onions in B-well canola olive oil until brown, remove from the frying pan. Add taco seasoning, hot sauce and beans.
Mix the can of mushroom soup and sour cream in a separate bowl.
Spread ½ the meat and bean mixture in the bottom of a casserole dish or large cast-iron skillet.
Spread ½ the sour cream and mushroom soup mixture over the layer of meat and bean mixture.
Next layer the lasagne pasta over the sour cream and mushroom mixture. Repeat the layers as many times as you like, with the pasta layer always being on top.
Finally, sprinkle over all your cheese and place in the burrito lasagne casserole or iron skillet in a preheated oven at 180°Cfor 20 to 30 minutes.
* Recipe & image by B-well Foods.
