Spicy Mexican beef tortilla lasagne

Another great, easy and relatively quick Mexican dinner. 

This recipe is for a lasagne, but for the times when I don't have any tortilla sheets I just mix it all up together, sprinkle a bit of cheese on top and bake it like a casserole. All the flavours are there and it tastes awesome. 

2 cups cooked rice

1 onion, chopped

2 garlic cloves, chopped

1 chilli, sliced

400g rump steak, cut into small cubes

Beef stock (about ½ cup)

For the sauce:

2 cans chopped tomatoes

1 onion, diced

2 garlic clove, crushed

1 or 2 chillies, depending on how hot you like it

1 teaspoon ground cumin

1 teaspoon dried oregano

Water

Grated cheese

Four large tortillas

Method:

Put all the salsa ingredients in a pan and bring to the boil, simmering for about 15 or 20 minutes – it should be thicker but still able to be poured.

To prepare the meat, mix it in with the onion, garlic and chilli in a bowl. Heat a little oil in a frypan and cook until the meat is browned. Stir in the rice and beef stock, seasoning with salt and pepper.

In a round casserole dish, layer the meat and tomato mixtures. I like to put a tortilla on the bottom, but you could start anywhere. Put a little meat mix on top of the first tortilla, then the tomato mix, then a little grated cheese, then repeat until it’s all gone.

Cook in a preheated 180C oven for about 20 minutes, until golden.