Mexican Lasagne

• 500 grams minced beef
• 2 onions diced
• 2 chillies Green Finger, sliced, seeds in
• 4 garlic cloves Depending on size - Finely chopped
• olives large handful
• sour cream 1 small tub
• guacamole squeezy bottle or make your own
• tortilla chips 1 bag
• spring onions 2-3 - chopped
• 1 cup rice 2 If you want it as a side.
• 1 lime
• onion powder
• garlic powder
• cumin
• smoked paprika
• chilli powder
• sauce Cholula, Google it, it will change your life.
• olive oil
• tomato salsa home-made preferably
• sweet corn 1 can
• tomato Puree

1. Leave the rice to soak to in a sieve to remove some of the starch, this makes much fluffier rice. Ideally do this in the morning and wash it through 3 or 4 cycles.
2. In a large flat pan heat up the oil, when it moves easily in the pan break the beef up by hand into the pan and cover immediately with a healthy sprinkle all the mentioned spices and a healthy glug of Cholula sauce
3. Turn the meat (which should turn a beautiful dark red/ brown colour) until its almost completely cooked through then add the onions and chillies. (Also a good time to preheat the oven to about 200 Degree Celsius).
4. Turn the heat down and make sure to continue stirring for about 3-4 minutes. Add the garlic and spring onions and cook through delicately.
5. Wash the rice one final time and then begin cooking. I tend to do 2 cups of water to 1 cup of rice but everyone does it different. Add a generous amount of spices and 2 health slices of Lime to the water. (use the rest of the lime for Coronas)
6. Add the can of refried beans (wash the can with a bit of water and throw that in too) and a big handful of chopped coriander. Cook for about 8-10 minutes then begin turning the heat down. Stick a lid on the pan and leave it to cook away.
7. Stack your corn tortilla wraps and cut them straight down the middle, creating D shapes. this will allow you to cover the filling more effectively than keeping them whole and overlapping (thing of a Venn diagram).nnSpoon in half of the meat mixture into a standard sized baking tray, spread evenly and sprinkle with a little bit of cheese, and salsa. Top with tortilla wraps (placing the straight edge of the D with the side of the baking tray) and then cover that with a healthy layer of spicy rice, make sure to press down to make it nice and compact. add another layer of tortilla wraps, a meat layer, and then top with cheese and a touch of seasoning. (feel free to insert layers of tortilla if you have any left)
8. Bake in the over for about 15-20 minutes, or when the cheese starts to brown. Then remove from the oven and cover with the remaining salsa, sour cream, guacamole, olives, sweetcorn and coriander. Top with some crushed up tortilla chips for texture and maybe a small scattering of cheese to bind it all together.
9. Finish in the over for 5-10 minutes and put on your favourite Mariachi playlist on spotify.
10. Serve with the remaining spicy rice, torilla chips and a Corona

onions, green finger, garlic, handful, sour cream, tortilla chips, spring onions, rice, lime, onion, garlic, cumin, paprika, chilli powder, cholula, olive oil, tomato salsa, sweet corn, tomato

Taken from www.yummly.com/recipe/Mexican-Lasagne-1322116 (may not work)