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🍝 Mexican Lasagna

1260 kcal · 30 min · 4 servings

Ingredients

• Edamer sliced cheese 200 g
• onions, yellow 120 g
• garlic cloves 2 pcs.
• olive oil 3 tbsp
• ground beef 400 g
• salt 1.5 tsp
• paprika, sweet 0.5 tsp
• cumin 1 tsp
• cinnamon pinch
• pepper, black ground pinch
• chili, ground 0.5 tsp
• kidney beans 255 g
• corn from the can 285 g
• tomatoes, chopped 800 g
• spring onions 100 g
• sour cream 400 g
• wraps 10 pcs.

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Grease a baking dish with some fat.
3. 3. Cut the cheese into large pieces.
4. 4. Put the cheese pieces into the mixing container.
5. 5. Insert the measuring cup.
6. 6. Crush the cheese for 10 seconds on level 7.
7. 7. Transfer the crushed cheese into a separate bowl.
8. 8. Rinse out the mixing container.
9. 9. Peel the onion and cut it into quarters.
10. 10. Put the onion pieces into the mixing container.
11. 11. Peel the garlic cloves.
12. 12. Also put the garlic cloves into the mixing container.
13. 13. Insert the measuring cup.
14. 14. Crush the ingredients for 4 seconds using the Turbo button.
15. 15. Push the chopped ingredients down from the container wall using a spatula.
16. 16. Add olive oil.
17. 17. Remove the measuring cup.
18. 18. Sauté the onions and garlic for 3 minutes using the sauté button.
19. 19. Add the ground beef.
20. 20. Add 1 teaspoon of salt.
21. 21. Add paprika powder.
22. 22. Add cumin.
23. 23. Add cinnamon.
24. 24. Add 2 pinches of pepper.
25. 25. Add chili powder.
26. 26. Remove the measuring cup.
27. 27. Cook the meat mixture through using the sauté button.
28. 28. Put the kidney beans into a sieve.
29. 29. Rinse the kidney beans.
30. 30. Let the kidney beans drain.
31. 31. Put the corn into a sieve.
32. 32. Rinse the corn.
33. 33. Let the corn drain.
34. 34. Put the kidney beans into the mixing container.
35. 35. Put the corn into the mixing container.
36. 36. Put the chopped tomatoes into the mixing container.
37. 37. Insert the measuring cup.
38. 38. Cook the vegetable mixture for 5 minutes on level 2 at 100 degrees in reverse rotation.
39. 39. Clean the spring onions.
40. 40. Wash the spring onions.
41. 41. Cut the spring onions into fine rings.
42. 42. Put the spring onion rings into a bowl.
43. 43. Add ½ teaspoon of salt.
44. 44. Add sour cream.
45. 45. Mix the ingredients in the bowl.
46. 46. Put some of the ground beef mixture into the baking dish.
47. 47. Cover the meat layer with wraps.
48. 48. Cut the wraps to size if necessary.
49. 49. Spread some sour cream mixture on the wraps.
50. 50. Repeat the layers until all ingredients are used up.
51. 51. Finish the layers with the ground beef mixture.
52. 52. Sprinkle the cheese on top at the end.
53. 53. Bake the lasagna in the preheated oven for approx. 35 minutes.

Nutrition per serving

• kcal: 1260
• Protein: 69 g · Fett/Fat: 72 g · Carbs: 85 g