MEXICAN LASAGNE (Coeliac Friendly)

Ingredients
3 tbsp tomato paste
425 gm can diced tomatoes
½ cup sweet corn
1 small red capsicum
425 gm can kidney beans
1½ cups water
5 White corn tortillas (Approx)
½ Beef stock cube (comes in vegetarian variety) (Massell brand is gluten free)
½ of a 35gm packet of Taco seasoning mix (Old El Paso)
1 teaspoon crushed garlic
1 cup grated cheese


Method
Pre-heat oven to 220°C

Combine all ingredients in large saucepan (except cheese and tortillas). Bring to the boil on stove, stirring then simmer for 10 minutes.

Using a round ovenproof casserole dish, (similar diameter as corn tortillas) layer ingredients as follows:

Ladle the filling mixture to cover base of casserole dish. Top with a corn tortilla. Ladle filling to cover tortilla top with the next tortilla. Continue until filling is used making sure it is the last thing on top. Sprinkle cheese on top of filling mixture. Do not cover. Bake in oven until heated through and/or cheese is completely melted, approx 15 minutes.

Mexican Lasagne is delicious served hot or cold accompanied by a green salad.



Source : bestveg.com