Name: Spice up dinners with our mouth-watering Mexican Pulled Pork Lasagne
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4-6

Spice up dinners with our mouth-watering Mexican Pulled Pork Lasagne

Just set, forget and enjoy!

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Serves 4-6

Prep

20M

Cook

Resting

10M

Total

1H 20M

TIP: If you like spice, try adding ½ tsp chilli flakes to the pork mixture or serve with pickled jalapenos. We used Barilla instant lasagne sheets.

Ingredients

650g box slow cooked mild Mexican pork shoulder

310g can corn kernels, drained and rinsed

400g can kidney beans, drained and rinsed

½ bunch fresh coriander, stems finely chopped, leaves reserved

300g jar mild Mexican salsa

12 instant lasagne sheets (see tip)

300ml tub sour cream, plus extra to serve

1½ cups grated Mexican cheese

Method

Step 1

Lightly grease a large, rectangular (about 22cm x 30cm) ovenproof dish (10-cup capacity).

Step 2

Heat pork according to microwave directions on packet. Transfer to a bowl and shred pork. Stir in corn, beans and coriander stems.

Step 3

Spoon half the salsa over base of prepared dish. Top with four lasagne sheets, overlapping slightly. Top with half the pork mixture. Repeat layering with remaining lasagne sheets and pork mixture, finishing with a layer of lasagne sheets. Spread remaining salsa evenly over top.

Step 4

Whisk sour cream and 2 tbsp water in a bowl. Season with salt and pepper. Dollop over top and gently spread. Sprinkle with cheese. Cover with a sheet of baking paper, then tightly with foil.

Step 5

Cook in a 180°C preheated oven for 40 mins. Remove foil and paper. Cook for a further 15-20 mins, or until top is golden brown. Remove. Stand for 10 mins before serving.

Step 6

Serve topped with avocado, extra sour cream and reserved coriander leaves.

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