Mexican Lasagne

Ingredients

450g beef mince
1 small onion, peeled and finely chopped
1 large garlic clove, peeled and finely chopped
2 tsp paprika
1 x 400g can chopped tomatoes
1-2 tbsp tomato puree
1tbsp Worcestershire sauce
3 tbsp fresh coriander leaves, chopped
4 - 6 flour tortillas
150-200g grated cheddar cheese

Method

Preheat the oven to 200 degrees C

Heat a large non-stick frying pan and cook the mince, onion and garlic until brown. Add the paprika, canned tomatoes, tomato puree and Worcestershire sauce. Season

Bring to the boil, reduce the heat and simmer for 10-15 minutes. Stir through the coriander.

Place a tortilla into a large round casserole dish (or similar) and spoon over a portion of the mince mixture evenly, and add a handful of cheese. Repear with the remaining ingredients and top with the last tortilla and remaining cheese.

Bake for 10 minutes or until the cheese melts. Serve with salad and sour cream dip

(OK, so it's not really a lasagne...)
(You can just make up a batch of chilli and include that instead)