A fabulous fusion recipe, there are so many flavors going on in this zingy, tasty dish, but they work brilliantly together, and the combination of taco-seasoned beef, the mix of cheeses and the salsa is a real winner. The cheese combinations aren't set in stone, so add more cheddar than Monterey if that's what you have, and so on.

Got some ground pork but no beef? Try that instead; we promise that the recipe will work just as well!
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1 lb ground/minced beef
1.25 oz taco seasoning
1 tbsp tomato paste
18 oz ricotta cheese
1 egg
1 cup cheddar cheese and Monterey Jack, shredded
1 cup Monterey Jack, shredded
1 cup cotija cheese
I pack lasagne noodles/sheets
1 jar mild salsa
1 jar hot salsa
1 can black olives, sliced
1 tbsp chopped cilantro to serve

1. Brown the beef in a skillet and add the taco seasoning and tomato paste and stir fry for a couple of minutes.

2. Mix the shredded cheeses together in a large bowl until combined and whisk the ricotta with the egg until smooth.
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3. Line the base of your slow cooker with lasagne noodles then add the ricotta mixture, followed by the beef, half of the shredded cheese, and top with the two salsa sauces, then the remaining cheese, and finally the olives before cooking on high for 3 hours.

This delicious dish, with it's rich, meaty spicy-savory cheesiness needs only a green salad and maybe some garlic bread alongside. Great to share with friends, or to win a few new ones!
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