A Mexican themed midweek meal

One of the things that first galvanised mine and Frank's relationship was our mutual love of good food. Since moving in together, meal times have become one of our favourite pastimes (and one we have to be careful not to indulge in too heavily!). I often prefer to bypass an evening spent watching telly, opting instead to sit with a recipe book perched on my knee, wielding a pad of post-it notes and busily bookmarking all the yummy recipes I'd like to try. One of our first joint purchases was a meal planner from Paperchase, which we fill out each Sunday, deciding what we're cooking, who's cooking and when we might be eating out. Planning midweek dinners is often a blessing and a curse. I like to go swimming a couple of times a week, meaning I often don't get home until 8pm, so I need simple, delicious and nutritious recipes that I can whip up from scratch.

Frank and I choose not to eat ready meals, premade food or sauces, but I have to admit that Old El Paso fajita kits are the one exception. One of my favourite tea times is to load the table with salad, fajita filling, wraps, guacamole and cheese, before diving in and concocting the biggest, ooziest, messiest, scrummiest fajita I can. I'm dribbling just a little at the thought of this. I'd never tried any of the other kits available, but recently Old El Paso kindly sent me out a few goodies to try, so Frank and I eagerly penned 'Mexican night' into our weekly planner.

We decided to try the enchilada kit, which is basically a fajita smothered in tomato sauce and cheese and baked in the oven. Yum. The kit itself comes with tomato sauce, fajita spices and wraps.

I made up the yummy sauce by mixing the tomato sauce with the fajita mix.

I then fried up some chicken, peppers, mushrooms and onions.

I mixed in half the sauce and left it to bubble away.

After warming the fajitas, I placed some of the mixture in each one, rolled them up and placed them in a greased baking dish.

Once I'd made up all the wraps, I poured over the remaining sauce and dusted (ahem, doused) with grated cheese.

I also made some homemade guacamole by mashing avocado and mixing it with chopped red onion, tomato, mashed garlic, lemon juice, salt and pepper.

After baking the enchiladas for around 10-15 minutes, I dished it up and we eagerly got stuck in.

To finish off Mexican night, we watched one of my favourite movies, Y Mama Tambien. Have you tried any of the Old El Paso dinner kits? Which one's your favourite?

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