Chili Beef Lasagne Recipe

Name: Chili Beef Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g minced beef; 400 g chopped tomatoes; 2 tablespoons tomato puree; 1 onion; 200 g red kidney beans (drained); 3 tablespoons creme fraiche; 1 instant Oxo; 1 teaspoon cumin; 1 garlic clove; 1 teaspoon smoked paprika; 1 teaspoon chili powder; 6 flour tortillas; 250 g ricotta cheese; fresh coriander; mozzarella cheese; grated cheese; olive oil

Servings: persons

200 g minced beef
400 g chopped tomatoes
2 tablespoons tomato puree
1 onion
200 g red kidney beans (drained)
3 tablespoons creme fraiche
1 instant Oxo
1 teaspoon cumin
1 garlic clove
1 teaspoon smoked paprika
1 teaspoon chili powder
6 flour tortillas
250 g ricotta cheese
fresh coriander
mozzarella cheese
grated cheese
olive oil

1
Chili:.
2
Fry the onion, cumin and smoked paprika in a drop of oil.
3
when soft remove from pan.
4
Fry the mince until brown and then drain.
5
Return the onion mix and mince back to the pan.
6
Add 2 tbsp of tomato puree and stir together.
7
Because some of the beef flavours can be removed, I usually add an oxo cube about now.
8
you don't have to, it's totally up to personal preference.
9
Add the drained kidney beans and tin of tomatoes.
10
For an extra kick, most supermarkets do the beans in a chili sauce - this is particularly tasty.
11
Add a bit of sugar to get rid of that dreadful tomato tang.
12
Leave to simmer for about 30 minutes or until everything is tasting all kinds of awesome.
13
Take the chili off the heat and stir through the creme fraiche.
14
(Alternatively, you can cheat and use mince and a jar of ready made chili sauce from the supermarket -- it still work if you are in a bit of a rush).
15
Now for the layers!
16
Empty your ricotta cheese into a bowl and smoosh it up so that it's not the shape of the tub, add as much coriander as you like and a few good shakes of cumin.
17
Stir it all up and then spread onto one of your tortillas and then add another one on top so you have a ricotta/tortilla sandwich.
18
Layer your lasagne as you would usually, stick the cheese on the top - perhaps a bit of fresh coriander and a drizzle of olive oil!
19
I don't usually put ricotta on the top, mainly just cheese and a bit of mozzarella if I am feeling fancy.
20
The olive oil is mainly to stop the top tortilla from drying out, so if you use something else on the top you can omit this step :).
21
Cook on about Gas Mark 7 for 20/30 minutes or until the cheese is as crispy and golden as you like it.

918

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 200 g minced beef, 400 g chopped tomatoes, 2 tablespoons tomato puree, 1 onion, and more.

Yes, Chili Beef Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Beef Lasagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions