Cook the garlic, cumin and onion till fragrant and soft. Add the minced chicken or beef, cooking til browned. Add the chopped peppers, chilli, mushrooms - cook till almost soft. Add the tomato paste, then the tin of tomatoes - stir well. Season with salt and pepper. Simmer for about 20 mins. Add the kidney beans and simmer for another 10 or 15mins. In a large deep dish, arrange the layers..tortilla, meat mixture, avocado, sprikle of cheese. Keep going till you run of of ingredients, or room in the dish! Have final layer as tortilla, cover with cheese. Cook in a moderate oven for about 20mins, or until golden brown. Let stand once out of the oven for a good ten mins, to let the layers come together and not be sloppy when dished up.
A spicy little variation on the Italian classic.
- minced chicken (or beef)
- red pepper
- 1 red chilli (or green)
- 1 onion
- tortilla wrap
- kidney beans
- 1 tin tomato
- tomato paste
- avocado (mashed up with some lemon juice or however you like it)
Spicy Mexican Lasagne is a community recipe submitted by Bianca456 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.