500 gr minced beef
1 pack or can of diced tomatoes a 400 gr
150 gr canned corn
2 cloves of garlic
1 bell pepper
8 slices of cheddar cheese
200 ml crème frache
2 to 3 jalapeno peppers (optional)
50 gr grated cheese
1 teaspoon paprika powder
1 teaspoon cumin powder
Oil for frying
pepper and salt
Heat a little oil in a pan. Saute the onion and garlic. Add the minced meat and brown it. Cut the bell pepper into small pieces and add to the minced meat together with the drained corn. Season the mixture with paprika, cumin, pepper and salt. Finally, add the diced tomatoes and let the mixture simmer for 15 minutes and thicken slightly.
Repeat this 3 more times (omit the cheddar once, otherwise the flavor will be too strong). Finish the last layer with tortillas. Top with the last part of the crème fraiche. Sprinkle with grated cheese and arrange a few jalapeno rings on top, if desired. Bake the lasagna in the oven for 40 minutes.
Source: Leukerecepten by leukerecepten-nl.
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