Mexican

Ingredients for 4 servings:

• 500 g minced beef
• 1 onion(s)
• 1 clove(s) garlic
• 250 ml red wine
• 150 g corn
• 150 g jalapeño(s)
• 2 tbsp tomato paste
• 1 tsp broth, granulated
• oregano
• rosemary
• cumin
• 400 ml milk
• 40 g butter
• 40 g flour
• 2 avocados
• 2 tbsp lime juice
• 1 bay leaf
• Nutmeg, freshly grated
• salt and pepper
• 4 wraps
• 175 g cheese, grated
• 75 g tortilla chips
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Mexican lasagna with wraps, guacamole and tortilla chips topping

Brown the ground meat in a pan. Peel and dice the onions and garlic, and add them. Continue frying until the onions are translucent and the ground meat is crumbly. Add the tomato paste and fry briefly, then deglaze with the red wine. Add the stock and stir until almost all of the liquid evaporates. Now add the thoroughly drained jalapeños and corn and season with the spices. There should be very little liquid left, otherwise the wraps will absorb too much liquid. For the guacamole, first make guacamole from the avocados. Mash them and season the puree with lime juice, salt, and pepper. Now prepare a béchamel sauce. Melt the butter in a pan, then add the bay leaf and flour and fry until browned. Then add the milk and stir until a creamy, homogeneous consistency is achieved. Season with nutmeg. Let it cool slightly, remove the bay leaf, and stir in the guacamole. Lightly grease a baking dish and place a wrap inside. Spread half of the Bolognese sauce on it, place another wrap on top, and spread half of the guacamole sauce on top. Repeat these two layers, then spread the cheese (I use Cheddar, but Gouda is also possible) on the top layer of guacamole sauce. Finally, crumble the tortilla chips and sprinkle them over the cheese. Bake in a hot oven at 180°C (top/bottom heat) for about 15 minutes (this time may vary depending on the oven). Keep an eye on the tortilla chips, as they quickly turn black and the cheese is simply melting.