Mexican Lasagne

mexican-lasagne

This idea was inspired by an old Nigella recipe which I love.  I used a rounded baking dish (this one) which was a little bit smaller than the size of the tortilla wraps so I quickly trimmed the edges with some kitchen scissors.  This took seconds and made the dish look a whole lot nicer (and the edges were a nice treat for my dog Danny).

Serves 4

Ingredients

Chilli con Carne
1 can of sweetcorn
250g 0% fat greek yoghurt
2 tortilla wraps
25g of cheddar

N.B.  I used approximately 3/4 of the Piedmontese chilli con carne, leaving a handy portion to eat with rice or freeze to use some time in the future.

Method

  1. Prepare the chilli con carne (the recipe is here – this can be done ahead of time)
  2. Preheat the oven to 180°C.  Cut around the edges of the tortilla wraps so that they will fit neatly into the baking dish.
  3. Firstly, put a layer of chilli con carne at the bottom of the baking dish, followed by a scoop of Greek yoghurt.  Spread the Greek yoghurt a little so it covers most of the chilli and cover with one of the tortilla wraps.
  4. Repeat each layer once more.
  5. Add more chilli on the top layer and cover with grated cheese.
  6. Put the baking dish into the preheated oven and leave for around 30 minutes (until the cheese on top begins to brown).
  7. Remove from the oven and serve.

Macros

373 calories | 36g protein | 9g fat | 38g carbs

Chilli con Carne

This version of Chilli con Carne has only 300 calories per portion (without the rice), a massive 33g of protein and only 7g of fat!  It will store well in the fridge for a couple ahead.  You can make a big batch, portion it out and heat it up for a quick high protein meal.

As any steak aficionado will tell you, fat creates flavour.  This means that when want to keep the fat and calories low by using very lean mince, you really have to pack in the flavours in other ways.

And this recipe certainly does:  the combination of spices such as chilli, cumin and paprika combined with beef and tomatoes hits the spot.  There is no need to cook the chilli for a long time but leaving it to sit for at least 10 minutes after cooking will make it taste even more amazing.

The recipe & full macros (calories, protein, fat & carbs breakdown) can be found in my book High Protein Classics.

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