TEST
KITCHEN
NOTES
Pastasheetshavebeen
sneakilyreplacedwith
flourtortillas,which
reducesthecookingtime
andmakesfora deliciously
differentalternativeto
the classic lasagne.MEXICANBEEF“LASAGNE”
PREP+ COOKTIME 50 MINUTESSERVES 6
1 tablespoonextravirginoliveoil
1 largeredonion(300g),slicedthinly
1 mediumredcapsicum (200g),
slicedthinly
400gmincedbeef
800gcanneddicedtomatoes
420gcannedkidneybeans,
drained,rinsed
310gcannedcornkernels,
drained,rinsed
30gtacoseasoning
⅓cupcoarselychopped
freshcoriander
4 x 19cmflourtortillas
¾cup(75g)coarselygrated
mozzarella
1 lime,cutintocheeks
AVOCADOSALAD
1 largeavocado(320g),
choppedcoarsely
125ggrapetomatoes,halved
2 tablespoonslimejuice
1 tablespooncoarsely chopped
freshcoriander
1 Preheatovento220°C/200°Cfan.
2 Heatoilina largesaucepanover
medium-highheat;cookonion
andcapsicum,stirring,forabout
5 minutesoruntiltender.Increase
heattohigh,addbeef;cook,stirring,
for5 minutesoruntilbrowned.
Addtomatoes,beans,cornand
seasoning;simmer,for 10 minutes
oruntilthickenedslightly.Remove
fromheat;stir in coriander. Season
totaste.
3 Linebaseandsidesofa 20cm
roundspringformpanwithfoilor
baking paper; place on oven tray.Linebaseofpanwitha tortilla;top
withone-thirdofthebeefmixture.
Repeatlayeringwithremaining
tortillasandbeefmixture,finishing
witha tortilla;sprinklewithcheese.
Bakefor 20 minutesuntilbrowned
lightly.Standfor5 minutes
beforecutting.
4 Meanwhile,makeavocadosalad.
5 Servethelasagnewithavocado
salad and lime cheeks.AVOCADOSALAD
Combineingredientsina medium
bowl; season to taste.34 #COOKWITHTHEWEEKLY
Weeknight Dinners