What do you get if you combine nachos and lasagne? A proper cheesy nacho lasagne that’s what. Add in chilli, guacamole and sour cream, and you have a recipe that’s not for the faint-hearted.
3 Packs Of Salted Nachos
400 g Beef Mince
1 Red Pepper Roughly Chopped
1 Red Onion Roughly Chopped
2 Garlic Cloves
400 g Chopped Tomatoes
400 g Kidney Beans In Chilli Sauce
1 Chilli Seasoning Packet
25 g Plain Flour
25 g Butter
500 ml Milk
250 g Of Grated Red Leicester
80 g Grated Cheddar
In a large saucepan, Place the chopped onion Garlic, Red pepper in oil on a medium to high heat.
When the mince has browned, season and add the chilli packets.
When the mixture if fully integrated, add the chopped tomatoes and kidney beans, allow to simmer for as long possible.
Melt butter in a pan, stir in flour and cook for 1-2 minutes until you form a roux.
Take Pan off the heat and gradually stir in the milk to get a smooth sauce, return to heat and bring to boil. Then simmer for 8-10 minutes.
Stir in cheese and Allow to melt. Keep warm on a low heat, stir on occasion.
In a over proof dish build your lasagne, Frist place a heavy layer of the Nachos on the bottom, then a layer of Chilli, then a nacho layer, followed by chilli and then cheese sauce. Finish with final layer of nachos and cheese sauce, sprinkle with grated cheddar cheese.
Place in a 180 oven for 5 mins then place in the Grill for 5 mins on a medium- high heat.