• 500g mince
  • 1 tin chopped tomatoes
  • 1 tin red kidney beans in chilli sauce
  • 1 large chopped onion
  • 1 red and green pepper, sliced
  • 6-8 tortilla wraps, cut in half
  • 500g cheese grated
  • 1 packet (30g) of fajita seasoning mix (any heat you like, I use hot)

Optional extras:

  • red and green jalapeno's chopped (or from a jar)
  • extra onion or peppers to suit taste


  • STEP 1
    Pre heat oven to 180 fan.
  • STEP 2
    Fry your mince and onions until just cooked through. Add peppers and fajita seasoning, fry for 2 min.
  • STEP 3
    Add kidney beans and tomatoes, stir through and simmer for 10min.
  • STEP 4
    While simmering grate your cheese and get a lasagne dish ready for assembling together.
  • STEP 5
    Put half the mince mixture into the bottom of the dish, add a layer of tortilla wraps (overlapping like you would with lasagne sheets) then grated cheese. Layer again in same way with remaining mince, tortillas and cheese.
  • STEP 6
    Cook in oven for 20min, finishing off for 5 min under the grill to get some colour into the cheese.
  • STEP 7
    Serve with salad, potato wedges, salsa, soured cream and guacamole.

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