A fusion of 2 of the best cuisines in the world, Mexican and Italian, this Mexican Lasagna has all the layering that you would expect from an Italian lasagna, but bursting with Mexican flavours.
You know those days where you just can’t decide if you want to eat Mexican food or Italian food and then you realise you also have a craving for both salsa and lasagna? No? Just me that has those days? Well, this is the recipe for those exact days, as it hits all those cravings at once.
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You guys know I am all about the fusion food, and I have some great new fusion food recipes coming up and some of them might make you go “WHAAAAT?!”, but I thought we would ease ourselves into things with something pretty normal, but don’t confuse normal for boring! This fusion dish is bursting with flavour and is so simple to put together. Like with most of my recipes, you can adapt it too, so if you want to keep it veggie then feel free. But we used a basic beef taco recipe and then jazzed it up with tons of veggies.
So, what is this? I am sure that is what you are wondering! Well, basically, it’s all our favourite Mexican flavours layered in to a lasagna, but I have used tortilla wraps instead of lasagna sheets. It’s genius and makes such a nice change. This idea came out of being challenged by Mission Deli to come up with a #WrapHack and this is one of my favourite ways to use their wraps as there is so much more that you can do with them that just wrapping up your favourite ingredients. Although, we do that a lot too and always have some of these wraps on hand because they are really soft and never crack when you fold them up. No-one wants all the filling falling our of their favourite wrap.
Mission Deli challenged me to get creative with their wraps as one of their “wrap artists” for 2016 and we have been having fun using them in so many different ways. We cut out small circles to make mini wrap pizzas, we make peanut butter pinwheels and we love making breakfast bakes with them. But, for something a little different and a really easy throw together meal that is perfect for a fuss-free dinner party, this is our favourite way to use them.
If you head over to the #WrapHacks Mission Deli Facebook page, you can enter your details so you can receive a free pack of wraps. Then, you can create your own recipes are part of the #WrapHacks challenge and win a £50 shopping voucher! You can also head over to the Mission Deli Website to see some more creative ways to use their wraps.
We are starting to move into more comfort food and less salads now and I must say that I am pretty happy about that. Summer is coming to an end and I am entering nesting mode as baby due date gets closer (74 days to go). We have been making more of these kinds of batch cook meals, as they freeze and reheat really well, so we are getting our freezer stocked up with healthy meals that we can reheat quickly when we can’t be bothered to cook, so look out for more of those kind of meals.
**Tip** Pair this with some of my Mexican Coleslaw and you have yourself a delicious, and a little different, Mexican feast.**
Ingredients – Serves 6:
– 400g lean beef mince
– 1 onion, diced
– 2 bell peppers
– 3 tbsp taco seasoning
– 100g sweetcorn
– 1 can of pinto beans, drained
– 4 tbsp fresh coriander (cilantro), chopped
– 4 handfuls of spinach
– 1 carton of chopped tomatoes
– 4 Mission Deli Wholegrain Wraps
– 70g mature cheddar cheese
1) Add a little oil to a large pan and add the onion and pepper and gently cook for 2 minutes. Add the beef mince and cook for a further 4 minutes.
2) Add the taco seasoning, sweetcorn, coriander and pinto beans and mix well.
3) Add a spoonful of the mixture to the bottom of a lasagna dish, then a little cheese and top with a wrap (cut to size to fill the gaps). Repeat the layering a further 3 times until you finish with a Mission Deli wrap and the rest of the cheese.
4) Put in a preheated oven at 200C for 20 minutes until cooked through.
5) Serve and sprinkle with chopped tomatoes, coriander and spring onion.
Nutritional Information – Per person:
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**This recipe was commissioned by Mission Deli, however, all opinions are my own**