Tacosagne - Cooking, Coaching & Conversations with Dr Lucy Burns

Cooking, Coaching & Conversations with Dr Lucy Burns is live on Facebook at 6pm Tuesday nights. In this week's episode, Dr Lucy shows how to make a quick and easy low carb Mexican style lasagne - Tacosagne!

Ingredients

• olive oil
• chopped onions, we used frozen
• 1kg beef mince
• Mingle Seasoning 'Taco Seasoning' sachet
• salt
• capsicum, chopped
• mushrooms, sliced
• 300 ml passata
• zucchini, thinly sliced into long strips
• grated cheese

Instructions

1. Heat a large pan and add some oil.
2. Once the pan is hot add the onions and mince and stir to break up the mince and brown.
3. Add some salt and the Mingle Seasoning sachet and stir. Cook for a few minutes.
4. Add the capsicum and mushrooms and stir. Continue to cook.
5. Once the mince and veggies are cooked, add in some passata and stir. You want to keep the mince mixture relatively dry as zucchini will release water as it cooks.
6.  In a large baking dish layer the mince mixture with the sliced zucchini and grated cheese. Starting with a meat layer and ending with grated cheese on top.