Friday, 2 May 2014

Mexican Lasagne Recipe

This is a bit of an easy meal, and tastes fantastic.


I've called it a lasagne as it is layered just like one but using gluten free wraps instead of lasagne sheets. You could use gluten free tortillas but I use Warburtons Gluten Free Wraps as they hold together well.

(Serves 2-3)

250g pork mince
2 red onions, diced
1 red pepper, diced
1 heaped tsp paprika 
1 x 440g jar chilli con carne sauce
1 x 400g tin kidney beans, drained & rinsed
2 Warburtons Gluten Free Seeded Wraps, cut into 2 inch wide strips 
1/2 cup frozen sweet corn
100g grated cheese
1 tbsp fresh parsley, chopped
Oil, for frying
Sliced avocado, to serve 
Soured cream, to serve 
Heat a splash of oil in a large frying pan, then add the mince and cook until browned and cooked through.

Add a bit more oil (if needed) and then add the onions and pepper. Fry until softened, stirring regularly.

Next add the sauce, paprika, beans and a pinch of salt and simmer for 5 minutes.

Preheat the oven to 200c, and start layering in a small dish. Put a layer of 1/3rd of the chilli sauce in the bottom of the dish, then a layer of the wrap strips, then another 1/3rd of sauce, another layer of wrap strips and then a final layer of sauce. Sprinkle over the frozen corn and cheese.

Bake in the oven until the cheese is bubbling then serve straight away adorned with the parsley and with the soured cream and avocado on the side.


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