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Nacho Lasagne
Nacho Lasagne
- 1 packet Cobs By the Sea Salt Naked Corn Chips
- 1 tablespoon olive oil
- 500 g beef mince
- 1 x 75g packet taco seasoning
- 1 x 375g jar Enchilada sauce
- 200 g fresh ricotta
- 100 g sour cream plus extra to serve
- 1/3 cup grated parmesan
- 1 cup shredded tasty cheese (plus1/2 cup extra to top)
- Preheat oven to 200°C/180°C fan forced
- Grease a 34 x 24 x 6cm oven proof dish (tester used a slice pan)
- In a large fry pan, heat the oil over a medium high heat. Fry the beef in two batches. Once brown, add the taco seasoning and 1/2 cup water. Simmer until thickened, about 10 minutes. Stir in 3/4 cup enchilada sauce, cook 2 minutes. Take off the heat
- Meanwhile, in a medium bowl, combine the ricotta, parmesan and sour cream
- Place 1/2 cup of the meat on the bottom of the prepared dish, sprinkle with 1/3 cup ricotta, then layer chips over the top, then sprinkle 1/4 cup tasty cheese. Repeat layers, finishing with chips. Pour the remaining enchilada sauce on top, then extra cheese and bake for 20 minutes or until melted and golden
Tips & Hints:
You can make and freeze the beef mixture up to three months in advance. Defrost the mixture in the fridge the day before eating, then you can construct your Nachosagne quickly and easily!
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Note for Taco Seasoning:
Make your own taco seasoning
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