Mexican lasagna

An interesting twist on lasagna. The result is divine! The recipe is Old el Paso's own from their website. 

1 packet Old el Paso spice mix for chilli

1 pack soft tortilla wraps (5-6)

1 jar Old el Paso mild salsa

500g lean minced beef

150g grated mozzarella (I used a bag of 250g-perfect)

1 can chopped tomatoes

1 can kidney beans (drained and rinsed)

1 onion (chopped)

1 green pepper (I used yellow)

Turn the oven onto 180 degrees. Brown the mince in a pan together with chopped onion and pepper. Stir in the chilli spice mix (if you don't have this at home you can spice your own with salt, pepper, allspice, chilli, garlic and most importantly- cumin) and the chopped tomatoes and let boil on low heat for about 15 mins until reduced and thickened. Stir in the kidney beans and take the pan off the heat. Place two tortilla wraps in an ovenproof dish so that it covers the bottom and the sides.

Spread ⅓ of the mince on the tortillas and sprinkle ⅓ of the mozzarella cheese on top. Place another two tortillas on top and again, spread another ⅓ of the mince and ⅓ of the mozzarella.

Place another one or two tortillas on top (I put one in the middle as it covers the mince but not the sides). Spread the rest of the mince and spread the jar of salsa on top. Sprinkle the rest of the mozzarella on top and place in the oven until cheese had turned golden. 

 Serve with a side salad of your choice.