Delicious Mexican lasagna dish very easy to prepare and with lots of flavour to surprise all your guests.
Step 1. Mount the blade accessory on your food processor.
Step 2. Add a tablespoon of olive oil and 50g of butter.
Step 3. Cook for 1 minute at 105ºC and speed 2.
Step 4. Add 110g of flour, being careful not to let it stick to the wall of the glass.
Step 5. Cook for 2 minutes at 105ºC and speed 1.
Step 6. Add 800ml of milk and season to taste with salt and pepper.
Step 7. Cook for 9 minutes at 105ºC and speed 4.
Step 8. Set aside the béchamel sauce in a bowl.
Step 9. Rinse the blades and the mixing bowl and put them back in the mixing bowl and blades to continue with the recipe.
Step 10. Add 200g of onion, 150g of green pepper and 150g of green pepper, in large pieces, and two whole peeled cloves of garlic.
Step 11. Chop 8 seconds on speed 4.
Step 12. Remove the lid and with the help of the spatula push the remains that may have been left on the wall of the glass to the bottom.
Step 13. Replace the blade accessory with the remover accessory.
Step 14. Add 45 ml of olive oil.
Step 15. Cook for 8 minutes at 100ºC and speed 1.
Add 600g of minced beef, 150g of diced bacon, 45ml of tequila, half a teaspoon of ground cumin, a dash of Tabasco and salt and pepper to taste.
Step 17. Cook for 15 minutes at 100ºC and speed 1 reverse.
Step 18. Add 600g of well-drained red kidney beans.
Step 19. Cook for 3 minutes at 100ºC and speed 1.
Taste and, if necessary, correct the salt and pepper. If there is excess stock, remove it with a spoon or ladle. Reserve the lasagne filling in a bowl.
Step 21. Preheat the oven to 180ºC with heat up and down.
Step 22. Assemble the lasagne. On a baking tray, make a base with part of the filling, place a layer of nachos, another of filling and so on, alternating filling and nachos until the last layer is of nachos. Pour the béchamel sauce over the top, covering the whole surface well. Sprinkle the grated cheese on top.
4 servings