This is not an exact recipe, I don’t do exact unless I’m baking. Everything else is a glug of this, a squish of that, and a pinch of the other.
I normally do a family lasagne dish sized bake, so you might use a kilo of ground beef to make your chilli.
- Your favourite chilli con carne*
- Around 8 soft flour tortillas
- About a pint of cheese sauce or 2 small/1 large tin(s) Campbells Condensed Mushroom soup
- Cheddar cheese
- Fresh coriander (cilantro)
You need to;
Get your lasagne dish & lightly oil it by wiping round some oil with kitchen roll.
Place tortillas on the bottom to form a layer, cut off excess & keep for later.
Ladle on some chilli, enough to make a decent layer.
Add another layer of tortilla, again trimming excess.
Spread a layer of sauce or mushroom soup (straight out of tin) over the tortilla.
At this point your dish might be full, if not eek out another layer, ending with sauce/soup.
Get all of the tortilla trimmings, and whiz in a food processor along with some cheddar cheese and fresh coriander to taste. It shouldn’t be too fine, chunky is good.
Sprinkle this all over the top of the bake, a good sprinkle, and then pop in the oven at 180 degrees until brown & bubbling, about 40 minutes.
You might think the soup is strange, but it works at a pinch! Also cheese sauce with a fresh chilli or two is very good.
Let me know if you try it!
*If you’re using leftover chilli (so it’s chilled, cool the sauce first if using before assembly)