Tex Mex Lasangne

Serves 4
    3 pcs Kawan Paratha, 2 cloves Garlic, 2 tbs Cooking Oil, 200g Beef, minced, 50g corn kernels, 100g Kidney beans, 1/2 Onion, chopped, 25g Taco Seasoning mix, 1 cup Cheddar cheese, grated, 200g Mozzarella cheese.

Pan-fry Paratha according to instructions on packaging until it turns golden brown on both sides. Place 1 Paratha in a suitably sized ddep dish and keep the remaining Parathas aside. The Paratha should cover the entire dish bottom. Heat cooking oil in a pan and sauté onions and garlic until fragrant. Add minced beef and cook over high heat until done. Add kidney beans and taco seasoning and simmer to evaporate any liquid for a dry mix. Spread enough mixture over the Paratha in the deep dish to cover it and sprinkle with cheddar cheese. now place another Paratha on top and repeat the process. On the final layer, top with mozzarella cheese and bake in a preheated over at 190° for 10 minutes or until the cheese has melted & starts browning. Divide into 4 wedges and serve

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Tex Mex Lasangne

Tex Mex Lasangne

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