Only 30 Minutes Remain Between You and This Beef Chili Skillet Lasagna
Categories: DIY Recipes

Only 30 Minutes Remain Between You and This Beef Chili Skillet Lasagna

Lasagna is one of the best comfort food dishes on Earth — if you don’t go back for seconds, then you must have self-control as a super power. The only problem is preparing it takes so much time and effort, not to mention the pile of dirty pans waiting for you. With this lasagna though, we’re talking one pan and done in 30 minutes. That’s it. Even better, we’re adding some Mexican flavors with hot chilis, earthy spices, and kidney beans! You don’t need a béchamel sauce for this recipe — just pile up the chili with fresh lasagna sheets and top it with a mountain of cheese. Comfort food made easy.

Ingredients:

Serves 4-5

  • 1 Tablespoon olive oil
  • 1 brown onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 pound ground beef
  • 1 red bell pepper, finely chopped
  • 1/3 cup red wine
  • ½ cup beef stock
  • 2 teaspoons ground coriander
  • 1 teaspoon mixed herbs
  • 1 teaspoon smoked paprika
  • 2 teaspoons cumin
  • 1 teaspoon ground ginger
  • 2 teaspoons hot chili powder
  • 1 chopped fresh chili (more if you like it hotter — we used fresno chilies)
  • 3 Tablespoons tomato paste
  • 2 x 14-ounce cans chopped tomatoes
  • 1 x 14-ounce can kidney beans, drained and rinsed
  • 4 fresh lasagna sheets
  • 1 packed cup strong cheddar cheese, shredded
  • 1 packed cup mozzarella shredded

To Serve:

  • fresh chillies, sliced
  • fresh cilantro, roughly chopped
  • ½ red onion, peeled and thinly sliced

Instructions:

  1. Heat up the oil in a large skillet. Add the onions and cook on medium/high for about 3-4 minutes until softened. Add in the garlic and cook for a further minute. Add in the ground beef and cook until just brown. Break any large pieces up with a wooden spoon. Add in the red peppers and cook for another minute.
  2. Add in the red wine, bring it to a bubble, and simmer for 3 minutes.
  3. Add in the stock, ground coriander, mixed herbs, smoked paprika, cumin, ginger, chili powder, fresh chili, and tomato paste. Stir and allow to bubble for 2 minutes.
  4. Add in the canned tomatoes, stir, and bring to a simmer. Let it bubble on a medium heat for 5 minutes, until the liquid has reduced slightly.
  5. Stir in the kidney beans, then scoop most of the chili to one side of the pan. Slide in a lasagna sheet and spread the chili over the top. Scoop the chili over to the other side of the pan and repeat. Add another layer of lasagna sheets by scooping half of the chili over (so you have a layer of chili on top of the lasagna sheets that are already there). You should end up with two layers of lasagna sheets, both topped with chili.
  6. Sprinkle on the cheddar and mozzarella, and place under the broiler for 5-7 minutes until bubbling and browned.
  7. Remove from the broiler and top the lasagna with fresh chili slices, sprinkled cilantro, and red onion slices.

Heat up the oil in a large skillet. Add the onions and cook on medium/high for about 3-4 minutes until softened. Add in the garlic and cook for a further minute. Add in the ground beef and cook until just brown. Break any large pieces up with a wooden spoon. Add in the red peppers and cook for another minute. Add in the red wine, bring it to a bubble, and simmer for three minutes. Add in the stock, ground coriander, mixed herbs, smoked paprika, cumin, ginger, chili powder, fresh chili, and tomato paste. Stir and allow to bubble for two minutes. Add in the canned tomatoes, stir, and bring to a simmer. Let it bubble on a medium heat for five minutes, until the liquid has reduced slightly.

Stir in the kidney beans, then scoop most of the chili to one side of the pan. Slide in a lasagna sheet and spread the chili over the top. Scoop the chili over to the other side of the pan and repeat. Add another layer of lasagna sheets by scooping half of the chili over (so you have a layer of chili on top of the lasagna sheets that are already there). You should end up with two layers of lasagna sheets, both topped with chili.

Sprinkle on the cheddar and mozzarella.

Place under the broiler for 5-7 minutes until bubbling and browned.

Remove from the broiler and top the lasagna with fresh chile slices, sprinkled cilantro, and red onion slices.

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