Mexican-Style Lasagna

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 Red Onion
• 2 cloves garlic
• 2 jalapeños
• 350 g kidney beans (canned)
• 100 g corn (canned)
• 0.5 bunch Parsley
• 2 tbsp plant oil
• 600 g ground beef
• 150 ml dry red wine
• 450 ml peeled tomatoes (canned)
• 400 ml Vegetable broth
• Salt
• black pepper (freshly ground)
• 1 tsp freshly chopped rosemary
• 200 g tortilla chips
• 150 g shredded cheddar

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and dice into small cubes. Peel the onion and garlic and finely dice them as well. Wash the jalapeños and slice into rings. Rinse the beans and corn in a sieve, drain thoroughly. Wash the parsley, shake dry, pluck leaves and finely chop.

2. 2.

   Heat oil in a pan, sauté onion and garlic until translucent. Add ground beef, cook until crumbly, then deglaze with red wine. Pour in tomatoes and broth, stir in bell peppers and jalapeños, simmer over medium heat for 20 minutes. Add beans and corn, stir, season with salt, pepper and rosemary.

3. 3.

   Preheat oven to 200°C (400°F) with upper and lower heat. Spoon 1–2 ladles of the meat mixture into a baking dish, spread evenly and layer with tortillas. Add another layer of meat, spread it out, then top with tortilla chips. Repeat until all chili and chips are used, finishing with a final layer of meat. Sprinkle shredded cheddar on top and bake for about 20 minutes. Remove from oven, garnish with fresh parsley, and serve.