Coconut Kitchen

Bean Lasagna with Tortillas

Ingredients – 6 servings

  • 3–4 tablespoon Sweet Corn
  • depending on the size of the baking dish Tortilla wrap
  • to taste Salt
  • 2 can Red kidney bean
  • to taste Ground black pepper
  • 2 package Chili con carne seasoning
  • 600–800 g Cheddar cheese
  • 0.5 can Canned chopped tomatoes
  • to taste Ground chili
  • 500 g Ground beef

Preparation

  1. Brown the ground beef. In a large skillet, start browning the 500 g of ground beef. Use a wooden spoon to break it into smaller pieces and cook until it loses its raw color and is lightly browned.

  2. Season the meat. Add the 2 packets of chili con carne spice mix, salt, ground black pepper, and ground chili to taste. Mix thoroughly to ensure the meat is evenly coated with the spices.

  3. Prepare the bean-tomato stew. Stir in the 2 cans of drained red kidney beans, half a can of diced tomatoes, and 3–4 tablespoons of sweet corn. Cook for a few minutes until the flavors meld and you have a juicy, spoonable stew.

  4. Start layering. Grate the 600–800 g of cheddar cheese. Place a layer of tortilla at the bottom of a heatproof baking dish, adjusting the tortillas to fit the size of the dish as needed. Spoon some of the meat-bean stew on top, then generously sprinkle with grated cheese.

  5. Continue layering. Repeat the layers: tortilla, meat stew, grated cheese. Continue until the ingredients are used up. Top with a portion of stew and a good amount of grated cheese.

  6. Bake the lasagna. Preheat the oven to 180 °C in top and bottom baking mode. Place the baking dish in the oven and bake for about 25–30 minutes, until the cheese is completely melted and the top is nicely browned.

  7. Rest and serve. After baking, let it rest for 5–10 minutes to allow the layers to set a bit, making it easier to slice. Divide into 6 portions and serve warm while the cheese is still pleasantly gooey!

Cheese selection: Cheddar melts well; you can reduce the amount of cheese to taste.

Juicy stew: Do not cook the stew too dry; the tomatoes help retain its juiciness.

Spiciness: Adjust the amount of ground chili to your taste.

Easier slicing: Let it rest for 5–10 minutes after baking so the layers hold their shape better.

Easy and Quick

Bean Lasagna with Tortillas

Spicy ground beef, red kidney beans, tomatoes, and corn create a rich filling, while the tortilla layers and melted cheddar cheese perfectly layer this hearty dish. It takes about 45 minutes to prepare, followed by a resting time of 5–10 minutes before serving.

Baking and cooking
30 min
Preparation time
45 min
Difficulty
Easy
Cost
Expensive

Ingredients

6 servings
Base recipe: 6 servings.
Sweet Corn

Sweet Corn

3–4 tablespoon

Tortilla wrap

Tortilla wrap

depending on the size of the baking dish

Salt

Salt

to taste

Red kidney bean

Red kidney bean

2 can

Ground black pepper

Ground black pepper

to taste

Chili con carne seasoning

Chili con carne seasoning

2 package

Cheddar cheese

Cheddar cheese

600–800 g

Canned chopped tomatoes

Canned chopped tomatoes

0.5 can

Ground chili

Ground chili

to taste

Ground beef

Ground beef

500 g

Let’s make it together

0 / 7 steps done

  1. 1.Brown the ground beef.

    In a large skillet, start browning the 500 g of ground beef. Use a wooden spoon to break it into smaller pieces and cook until it loses its raw color and is lightly browned.

  2. 2.Season the meat.

    Add the 2 packets of chili con carne spice mix, salt, ground black pepper, and ground chili to taste. Mix thoroughly to ensure the meat is evenly coated with the spices.

  3. 3.Prepare the bean-tomato stew.

    Stir in the 2 cans of drained red kidney beans, half a can of diced tomatoes, and 3–4 tablespoons of sweet corn. Cook for a few minutes until the flavors meld and you have a juicy, spoonable stew.

  4. 4.Start layering.

    Grate the 600–800 g of cheddar cheese. Place a layer of tortilla at the bottom of a heatproof baking dish, adjusting the tortillas to fit the size of the dish as needed. Spoon some of the meat-bean stew on top, then generously sprinkle with grated cheese.

  5. 5.Continue layering.

    Repeat the layers: tortilla, meat stew, grated cheese. Continue until the ingredients are used up. Top with a portion of stew and a good amount of grated cheese.

  6. 6.Bake the lasagna.

    Preheat the oven to 180 °C in top and bottom baking mode. Place the baking dish in the oven and bake for about 25–30 minutes, until the cheese is completely melted and the top is nicely browned.

  7. 7.Rest and serve.

    After baking, let it rest for 5–10 minutes to allow the layers to set a bit, making it easier to slice. Divide into 6 portions and serve warm while the cheese is still pleasantly gooey!

Tips for the best results

01

Cheese selection

Cheddar melts well; you can reduce the amount of cheese to taste.

02

Juicy stew

Do not cook the stew too dry; the tomatoes help retain its juiciness.

03

Spiciness

Adjust the amount of ground chili to your taste.

04

Easier slicing

Let it rest for 5–10 minutes after baking so the layers hold their shape better.

The result

Bean Lasagna with Tortillas

Recipe video
coming soon.

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