Lasagna of tortilla wraps

Must Try

Mexican lasagna with layers of tortilla wraps, minced meat and cheddar


8 tortillas
500 gr minced beef
1 pack or can of diced tomatoes a 400 gr
150 gr canned corn
1 outing
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.
tortilla lasagna 01
tortilla lasagna 01tortilla lasagna 01tortilla lasagna 01

Meanwhile, heat the oven to 180 degrees. Grease an oven dish. Cut the tortillas in half and place them on the bottom so that it is covered. Spread a little (about 1/4) of the crème frache over the tortilla. Then spoon 1/3 of the meat mixture on top. Place 4 slices of cheddar cheese on top and possibly a few rings of jalapeno peppers.
tortilla lasagna 01

tortilla lasagna 01tortilla lasagna 01tortilla lasagna 01

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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