Mexican Style Tortilla Lasagna
with beef, lentils, homemade tomato salsa, sour cream and cheddar
Informations supplémentaires
30 min.
|
840 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Thinly slice the onion. Cut the lime and tomatoes into quarters. Chop the cilantro. Bring a pot of water to a boil. Add the lentils and cook for 8-10 minutes until tender. Drain.
2. Prepare the salsa
Add the tomatoes, 1 tsp. of the spices, half of the onion to taste, a bit of cilantro, the jalapeño to taste (you can keep some to garnish the lasagna), the juice of a quarter lime, 1 tsp. of sugar and a pinch of salt in a food processor. Grind until you get a salsa.
3. Cook the beef
Heat a drizzle of oil in a skillet over medium-high heat. Add the beef, lentils and remaining spices and cook for 5-6 minutes. Crush the lentils using a potato masher. Add salt and pepper.
4. Assemble the lasagna
Spread some salsa in the bottom of a baking dish. Add 1 tortilla in the dish. Garnish with the beef mixture, cheddar cheese and a bit of salsa. Repeat with the remaining tortillas and toppings. Keep a little salsa and cheese to garnish the top of the last tortilla. Cut the excess tortillas that stick out from the dish if necessary.
5. Bake in the oven
Bake in the oven for 12-15 minutes until the cheese is melted. If you want, put on broil for 3 minutes.
6. Plate your dish
Serve and garnish with the guacamole, sour cream, remaining onion to taste and cilantro. Add lime juice to taste. Bon appétit!
3unitWheat tortilla 10in
170gGround Beef
120gRed Lentils
2unitSour Cream
1unitGuacamole
3unitTomato(es)
1unitCilantro
10gTex-Mex Mix
150gMild Cheddar
0.5unitRed Onion(s)
20mlJalapeño(s)
1unitLime
What you need
pan, food processor, baking dish, potato masher
840 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
67g
22%
fat
45g
69%
cholesterol
110mg
37%
fiber
11g
44%
protein
44g
saturated
19g
95%
sodium
765mg
32%
sugar
8g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg