Slimming World Beef Enchilada Lasagne – Syn Free

I was looking for some new recipes to try on my Slimming World journey recently. I do like to try and acquire a new recipe each week but, sometimes it can be a little bit of a challenge. The Beef Enchilada Lasagne is something that had cropped up in a few Slimming World groups that I follow. I instantly fell in love with the idea of it. Spicy foods are a good staple in my diet and, lasagne is something I could eat until the cows come home.

When I saw the recipe, I initially thought “4 people? Nope, I’ll be synning 2 portions”. However, it’s really REALLY filling. With a good side of salad, you’ll easily be satisfied after a quarter of this dish.

It’s relatively quick and easy to make, and freezer friendly too.

Beef Enchilada Lasagne
5 from 1 vote
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Slimming World Beef Enchilada Lasagne – Syn Free

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients

  • 500 g Lean Minced Beef 5% fat or less
  • 1 Courgette
  • 1 Carrott
  • 1 Large Red Onion
  • 2 Peppers
  • 395 g Kidney Beans in Chilli Sauce
  • 200 g Sweetcorn
  • 500 g Passatta
  • 100 g Tomato Puree
  • 1 tbsp Garlic Granules
  • 2 Beef Stock Cubes
  • 2 tsp Dried Oregano
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Ground Cumin
  • 2 tsp Chilli Powder
  • 2 tsp Dried Chilli Flakes
  • 1 tbsp Paprika
  • 4 Weight Watchers Wraps
  • 140 g Reduced Fat Mozzerella
  • 80 g Reduced Fat Cheddar

Instructions

  1. Preheat the oven to 160 degrees C (320 degrees F / gas mark 3). Spray a 24cm spring form tin with Fry Light and line the bottom with greaseproof paper.
  2. Spray a large wok with Fry Light and add the minced beef to brown on a medium heat for 5 minutes. While the meat is browning, chop the onion, courgette and peppers and grate the carrot.
  3. Add the vegetables to the meat and mix well. Reduce the heat and add the kidney beans (in chilli sauce), sweetcorn, spices, stock cubes, tomato puree, garlic, Worcestershire sauce and passata and mix well. Simmer for 25 minutes without covering.
  4. Once the meat has cooked and the sauce has reduced, layer up the dish. Place a weight watchers wrap at the bottom of the lined tin. Place a layer of the meat and vegetables on the top. Continue this pattern, ending with a layer of meat.
  5. Finely grate the reduced fat cheddar over the top and tear the mozzarella, spreading pieces evenly over the top. Sprinkle with a little paprika to add colour. Place in the oven for 25 minutes until the cheese is golden.
  6. Remove from the oven. Leave to cool slightly in the tin for 10 minutes then run a knife around the edge. Unclasp the spring form tin and lift the tin away. Cut into wedges and serve immediately.
  7. Serve with Slimming World Wedges or, for extra speed, a side salad.

Recipe Notes

This recipe uses the Weight Watchers wraps as your Healthy Extra B choice, and cheese as your Healthy Extra A choice. If you wish, you can syn these at 6 syns for the wrap and / or 6 syns for the cheese.

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2 Responses

  1. Mars says:

    Loved this recipe. It was easy to follow and once all the ingredients were ready and weighed, it didn’t take too long before it was ready for the oven.
    I served 6 very good sized portions with sweet potato wedges, broccoli and sweet corn. Very filling and very tasty.

    • Daryl says:

      Hi,

      Glad you liked it. It’s certainly one of my favourites, although I made the KFC style zinger chicken tonight. Forgotten just how nice it was, although I made it a little too spicy!!

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