Tex-Mex tortilla lasagna

By Peggie

Want that taco flavour without the messy assembly? Try this fabulous tex-mex casserole.

Ingredients

• 3 tsp olive oil
• 450 g lean ground pork
• 1 small onion, finely diced
• 1 garlic clove, finely diced/li>
• 1 227-g pkg sliced button mushrooms, chopped
• 1 1/2 tsp chili powder
• 1/2 tsp dried oregano
• 1 398-mL can tomato sauce
• 2 tsp brown sugar
• 1 540-mL can black beans, drained and rinsed
• 4 cups baby spinach, divided
• 3 10-in. soft flour tortillas
• 2 cup shredded cheddar

Details

Servings 8
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 350F. Lightly spray a 9-in. pie plate with oil. Place on a baking sheet.
Heat a large non-stick frying pan over medium-high. Add oil, then meat. Cook, stirring to break up meat, until no pink remains, about 2 min. Add onion, garlic, mushrooms, chili powder, cumin and oregano. Cook until onion is soft. Stir in tomato sauce and brown sugar. Gently boil until sauce reduces slightly, 5 min. Stir in beans and 2 cups spinach.
Assemble lasagna by placing a tortilla on the bottom of pie plate. Spread 11/3 cups mixture in a layer over tortilla. Scatter remaining 2 cups spinach, then 2/3 cup of cheese overtop, pressing down on the tortilla as you layer. Repeat.
Bake in centre of oven, uncovered, until cheese is melted, about 20 min. Let stand for 5 min before cutting into wedges.