A fusion of two 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.
Prep Time5 mins
Cook Time26 mins
Total Time31 mins
Servings: 6 people
- 400 g Lean beef mince
- 1 Onion, diced
- 2 Bell peppers
- 3 tbsp Taco seasoning
- 100 g Sweetcorn
- 1 can Pinto beans, drained
- 4 tbsp Fresh coriander (cilantro), chopped
- 4 handful Spinach
- 400 g Chopped tomatoes
- 4 Mission Deli Wholegrain Wraps
- 70 g Mature cheddar cheese
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.
Add the taco seasoning, sweetcorn, coriander and pinto beans and mix well.
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.
Put in a preheated oven at 200°C for 20 minutes until cooked through.
Finally, serve and sprinkle with chopped tomatoes, coriander and spring onion.
Serving: 1portion | Calories: 357kcal