It's Friday and Dean's got a great alternative to a classic weekend meal today - lasagne with a Mexican twist!
Like Lorraine, Dean's a huge fan of spice, so while he loves lasagne, he wanted to give it a bit more of a Mexican hit.
600g beef mince
1 large onion very finely diced
1 green pepper diced
1 red pepper diced
3 cloves garlic crushed
2 tsp dried oregano
1 tsp smoked paprika
1 tsp ground cumin
1 x 400g tin red kidney beans drained
1 x 500ml carton tomato passata
2 tbs tomato puree
4 flour tortillas
1 egg beaten
200ml soured cream
150g Cheddar cheese grated
1 small bag cheese flavoured tortilla chips crushed
Place the mince in a large pan and brown over a medium to high heat for 5-6 minutes. Remove from the pan and set aside. Using the pan the mince had been browned in cook the onion, green and red pepper and garlic in some oil for 5 minutes until softened.
Return the mince along with the oregano, paprika, cumin, beans, passata and tomato puree, reduce the heat to a simmer and cook for 10 minutes, add a pinch of seasoning.
Beat together the egg, soured cream and half of the cheese. Assemble the lasagne in a greased oven dish by layering the beef mixture and tortillas alternatively, creating three layers finishing with the sour cream topping, scatter over the remaining cheese and tortilla chips then cook in an oven set at 200c / gas mark 6 for 30 minutes.
Leave to stand for 5 minutes then portion and serve with a side salad.