Enchilada Lasagne

Name: Enchilada Lasagne
Total time: 70 min
Yield: 4 servings
Ingredients: 500 g beef mince; 1 ea courgette; 80 g carrots; 1 ea large red onion; 2 ea peppers; 395 g canned kidney beans in chilli sauce; 200 g canned sweetcorn; 500 g passata; 100 g tomato purée; 1 tbsp garlic granules; 2 ea beef stock cubes; 2 g dried oregano; 15 ml Worcestershire sauce; 7.5 g ground cumin; 5 g chilli powder; 2 tsp dried chilli flakes; 7.5 g paprika; 4 ea low-calorie tortilla wraps; 140 g reduced-fat mozzarella; 80 g reduced-fat cheddar

Recipe from Pinch of Nom · original post · full recipe on pinchofnom.com

Enchilada Lasagne combines chilli, gooey cheese and soft tortillas. A great slimming-friendly recipe if you're counting calories.

Serves 4 70 min 37g protein

BeefBakeMexican

Ingredients

beef mince — 5% fat500 g
courgette — chopped1 ea
carrots — grated; 1 carrot80 g
large red onion — chopped1 ea
peppers — chopped2 ea
canned kidney beans in chilli sauce395 g
canned sweetcorn200 g
passata500 g
tomato purée100 g
garlic granules1 tbsp
beef stock cubes2 ea
dried oregano — 2 tsp2 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegetarian
- 500 g Plant-based mince instead of beef mince
- 2 ea Vegetable stock cubes instead of beef stock cubes
- 20 ml Vegetarian Worcestershire sauce instead of Worcestershire sauce
Brown the plant-based mince for 3 to 4 minutes rather than 5, then simmer the sauce for the same 25 minutes.
Gluten-free
- 8 ea Corn tortillas instead of low-calorie tortilla wraps
- 2 ea Gluten-free beef stock cubes instead of beef stock cubes
- 20 ml Gluten-free Worcestershire sauce instead of Worcestershire sauce
Corn tortillas are smaller, so overlap two per layer; the 25-minute bake is unchanged.
Dairy-free
- 140 g Dairy-free mozzarella instead of reduced-fat mozzarella
- 80 g Dairy-free cheddar instead of reduced-fat cheddar
Dairy-free cheese browns less, so take it out after 20 to 25 minutes once melted rather than waiting for deep golden.

Swaps are suggestions — check labels if you are cooking for an allergy.

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Not priced

beef mince · 500 g
courgette · 1 item
carrots · 80 g
large red onion · 1 item
peppers · 2 items
canned kidney beans in chilli sauce · 395 g
canned sweetcorn · 200 g
passata · 500 g
tomato purée · 100 g
garlic granules · 1 tbsp
beef stock cubes · 2 items
dried oregano · 2 g
Worcestershire sauce · 15 ml
ground cumin · 7.5 g
chilli powder · 5 g
dried chilli flakes · 2 tsp
paprika · 7.5 g
low-calorie tortilla wraps · 4 items
reduced-fat mozzarella · 140 g
reduced-fat cheddar · 80 g

Method

Preheat the oven to 160°C. Spray a 24cm spring form tin with low-calorie cooking spray and line the bottom with greaseproof paper.
Spray a large saucepan with low-calorie cooking spray and add the minced beef to brown on a moderate heat for 5 minutes. While the meat is browning, chop the onion, courgette and peppers, and grate the carrot.
Add the veg to the meat and mix well. Turn down the heat and add the kidney beans (in chilli sauce), sweetcorn, spices, stock cubes, tomato purée, garlic granules, Worcestershire sauce and passata to the saucepan and mix well. Leave to simmer for 25 minutes without covering.
Once the meat has cooked and the sauce has reduced, you need to layer up the dish.
Place a wrap at the bottom of the lined spring form tin. Place a layer of the meat and veg on top. Continue this pattern, ending with a layer of meat.
Finely grate the reduced-fat cheddar over the top, and tear the mozzarella, spreading the pieces evenly over the whole area. Sprinkle with a little paprika to add colour. Place in the oven for 25 minutes until the cheese is golden.
Remove from the oven. Leave to cool slightly in the tin for 10 minutes (don't worry, it'll still be hot when you eat it!).
Once cooled slightly, run a knife around the edge, unclasp the spring form tin and carefully lift the tin away. Cut a wedge and serve immediately! It can also be left in the fridge and reheated - you would get a firmer texture if doing this.