Cheesy Mexican Beef Tortilla Bake
with Sour Cream
Not quite a pie, not quite nachos, this dish might be hard to describe but it sure is easy to love! Enjoy the contrast between the crisp, golden tortillas around the edge, and the softened base that soaks up all the delicious Tex-Mex flavour. With a decadent cheesy top and a fresh salad on the side, this baked delight is a taste sensation!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
onion
4 clove
garlic
1 sachet
Tex-Mex spice blend
1 packet
beef mince
1 tin
red kidney beans
6 unit
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 block
Cheddar cheese
(Contains: Milk; )
1 bunch
spring onion
1 unit
carrot
1 tin
Crushed & Sieved Tomatoes
2 tub
sour cream
(Contains: Milk; )
1 unit
cos lettuce
1 unit
tomato
Not included in your delivery
olive oil
¼ tsp
salt
4 tsp
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Thinly slice the spring onion. Grate the carrot (unpeeled). Grate the Cheddar cheese. Drain and rinse the red kidney beans.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 5-6 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute.
Add the beef mince to the pan and cook, breaking up with a wooden spoon, until browned, 4-5 minutes. Stir through the crushed & sieved tomatoes, the salt, carrot and red kidney beans and season to taste with pepper. Reduce the heat to medium and cook until slightly thickened, 4-5 minutes.
Grease a deep medium baking dish. Arrange the mini flour tortillas in the baking dish, overlapping them slightly to cover the base and sides with minimal gaps. TIP: Cut the tortillas if necessary to make them fit. Spoon the beef mince mixture into the tortilla-lined dish.
Sprinkle the grated Cheddar cheese over the beef mince mixture and bake until the cheese has melted and the tortillas are golden, 10-12 minutes. While the tortilla bake is in the oven, roughly chop the tomato. Shred the cos lettuce. In a medium bowl, combine the vinegar and 2 tbs olive oil. Add the tomato and cos lettuce to the bowl and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the cheesy Mexican beef tortilla bake between plates. Sprinkle over the spring onion. Top with a dollop of sour cream and serve with the salad.
