Texmex is a growing category in recent decades.
Nacholasagne combines many favorite delicacies. Rosa Bröijer
Texmex food has come to Finland to stay. It is a favorite of both adults and children. Tortilla chips have become part of the Finnish Friday night.
Finns consume an average of 3.5 kilos of salty snacks per person per year, says Estrella’s press release. The Texmex category has indeed been a growing category in recent decades.
According to Estrella’s consumer research, richly seasoned and crunchy options are especially popular now.
Tortilla chips are no longer just a side dish, but for many Finns a treat to celebrate Friday night, for example in nacho pans or lasagna.
As the name suggests, the chef Risto Mikkolan nacho lasagna combines two favorites. Mikkola understands very well the popularity of texmex, because it has a lot of fresh and fiery flavors. Mikkola’s nacho lasagna has the same flavor profile.
Coriander and tomato salsa refresh the nacholasagne. Rosa Bröijer
– This is really nice food. Plus, it’s easy. Make a ground meat sauce to which you add taco seasoning, jalapenos and prepare salsa sauce. Whole coriander seeds give baked food a fun additional flavor and mouthfeel, says Mikkola.
You can assemble the nacholasagne in advance, but heat it up just before eating. Salsa, lime metana and of course nachos are served with Nacholasagne.
Nacholasagna
1 large onion chopped
6 cloves of garlic, sliced
2 fresh jalapenos, sliced
400 g ground beef
2 tablespoons of rapeseed oil
4 tablespoons of taco seasoning mix
1 teaspoon of salt
1 cup (230 g) chunky salsa
1 tablespoon coriander seeds
2 dl of water
about 300 g of nachos
2 cans of runny processed cheese (e.g. Valio Koskenlaskija food & dip 250 g cheddar)
2 dl grated cheddar
1 pot chopped cilantro
100 g cherry tomatoes in halves
1. Add rapeseed oil and minced meat to the frying pan, fry it until cooked. Add the onions, jalapenos, coriander seeds, taco seasoning and salt.
2. Simmer for a while and mix in salsa and 2 dl water. Simmer for 5–10 min on low heat. Check the taste.
3. Spoon nachos, minced meat, processed cheese into the baking dish in layers. Make a few layers. Sprinkle grated cheese on top.
4. Bake in a 180-degree oven for 20 minutes. Finish with cilantro and halved cherry tomatoes.
Fresh salsa
200 g red cherry tomatoes, sliced
200 g yellow cherry tomatoes, sliced
1 red onion, chopped
1 tsp coriander, chopped
Juice of 1 lime
1 chili, chopped
1 garlic clove, crushed
1 tablespoon of brandy vinegar
0.5 dl rapeseed oil
salt
pepper
sugar
1. Mix all the ingredients together, season and let it season for a while, serve.
Limestone
1 cup sour cream
juice of half a lime
1. Mix the ingredients and whisk with a whisk.