Basic recipe for Nacho lasagne + bonus chili con carne
For the chili con carne ragu, heat the oil in a saucepan, then add the finely chopped red onion and simmer until translucent. You can add the crushed and sliced garlic, the minced meat, the concentrated tomatoes, and sauté everything.
Assembling the nacho lasagne doesn't require a university degree either: pour a little oil into a high-sided baking dish/pan, spread it on the sides of the dish with a paper towel, then spread 2-3 tablespoons of sour cream on the bottom. Cut the tortilla sheets into 4 sections and line the baking dish that has already been coated with sour cream with these sections so that the corners of the sections end up in the corners of the dish. You can add a portion of ragu, a few jalapeños, a layer of sour cream, salt, pepper and a handful of grated cheese to this. Repeat this layering twice more, and finally put the whole thing in an oven preheated to 190 degrees, using fan-forced air. After 30 minutes, take it out, let it rest for 10-15 minutes, and serve.
