Add the veg to the meat and mix well. Turn down the heat and add the kidney beans (in chilli sauce), sweetcorn, spices, oxo cubes, tomato puree, garlic granules, Worcestershire sauce and passata to the saucepan and mix well. Leave to simmer for 25 minutes without covering.
Once the meat has cooked and the sauce has reduced, you need to layer up the dish.
Place a Weight Watchers wrap at the bottom of the lined and low calorie cooking sprayed spring form tin. Place a layer of the meat and veg on top. Continue this pattern, ending with a layer of meat.
Once cooled slightly, run a knife around the edge, unclasp the spring form tin and carefully lift the tin away. Cut a wedge, and serve immediately! This Enchilada Lasagne can also be left in the fridge and reheated - you would get a firmer texture if doing this.