Ingredients:

• 1 pound lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 2 (16 ounce) cans Re fried beans
• 4 (10 inch) flour tortillas
• 3 cups shredded Cheddar cheese
• 2 green onions, chopped
• 2 Roma (plum) tomatoes, chopped

How to make Mexican Lasagna:

• Preheat oven to 375 degrees F (190 degrees C).
  
• In large skillet over medium heat, cook beef until browned. Drain. Combine with taco seasoning and re fried beans. Spread half of mixture in 9x13 inch baking dish. Top with two tortillas, trimming if necessary, and half of cheese. Repeat layers.
  
• Bake 35 to 45 minutes until heated through and cheese is bubbly. Top with green onions and tomatoes. Let cool 5 minutes before serving.

Ingredients:

• 140g plain flour
• 3 eggs
• 300ml milk
• 2 tsp Dijon mustard
• 2 tbsp vegetable oil
• 8 Cumberland sausage
• 8 sage leaves
• 4 rosemary sprigs

Method:

1. Heat oven to 240C/220C fan/gas 9. In a food processor, combine the flour, eggs, milk, mustard and some salt and pepper, blitz until smooth, then leave to rest for 30 mins.
2. Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside, evenly spread out, and cook for 5 mins.
3. Give the rested batter a stir and pour into the really hot tin – take care as it may spit. Quickly sprinkle over the sage leaves and rosemary, then place in the middle of the oven. Do not open the door for 25 mins, then check – if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. Serve straight from the dish.

Tip: