Ingredients
Units
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- 1 tbsp. coconut oil
- 3 mixed peppers, chopped
- 1 green chilli pepper, deseeded
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 750 g lean steak beef mince
- 170 g tin of sweetcorn, drained
- 2 cans of chopped tomatoes (400 g each)
- 3 tbsp. fajita or Mexican seasoning
- 2 tbsp. tomato puree
- Pinch of salt
- 4 healthy living tortilla wraps
- 150 g low-fat cheddar
Instructions
Preheat oven to 180 degrees Celsius (360℉). Heat the coconut oil in a large pan and add the peppers, chilli pepper, onion and garlic and cook for a few minutes. Add mince to the pan and brown it.
Add the sweetcorn, chopped tomatoes, Mexican seasoning, tomato puree and salt to the pan, reduce the heat and simmer for 10-15 minutes.
Once it’s cooked get a large oven-proof lasagne dish and spread a layer of the meat mixture on the bottom then layer with two of the tortillas (rip them up if necessary). Repeat with another layer of mince and tortillas then a final layer of mince. Top with grated cheese and place into the oven for 30 minutes. Serve.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 606
- Fat: 22g
- Carbohydrates: 42g
- Protein: 60g