HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Burrito Bake
Mexican Burrito Bake

Mexican Burrito Bake

with Cos Salad & Greek Yoghurt

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Not quite a pie, not quite a burrito, 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!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit


2 clove


1 sachet

Tex-Mex spice blend

1 packet

beef mince

1 tin

red kidney beans

8 unit

mini flour tortillas


1 block

Cheddar cheese


1 bunch


1 unit


1 tin

crushed & sieved tomatoes

1 tub

sour cream


1 unit

cos lettuce

1 unit


Not included in your delivery

olive oil

¼ tsp


4 tsp

vinegar (balsamic or white wine)

1 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3330 kJ
Fat41.9 g
of which saturates20.6 g
Carbohydrate49.9 g
of which sugars14.2 g
Dietary Fibre0 g
Protein48 g
Cholesterol0 mg
Sodium1270 mg
Utensilsarrow down iconarrow down icon
Chopping board
Large Non-Stick Pan
Baking Dish
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Pick and finely chop the parsley leaves. Grate the carrot (unpeeled). Drain and rinse the red kidney beans. Remove the wax from the Cheddar cheese and grate the cheese.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the brown onion for 5-6 minutes, or until softened. Add the garlic and Tex-Mex spice blend and cook for 1 minute, or until fragrant.


Add the beef mince to the pan and cook for 4-5 minutes, breaking up with a wooden spoon, until browned. Stir through the crushed & sieved tomatoes, salt, carrot and red kidney beans and season to taste with pepper. Reduce the heat to medium and cook for 4-5 minutes, or until slightly thickened.


Grease a deep medium baking dish. Arrange the mini flour tortillas in the baking dish, overlapping them slightly, to cover the base and come up the sides with minimal gaps. Pour the beef mince mixture into the tortilla base. TIP: Cut the tortillas if necessary to make them fit.


Sprinkle the grated Cheddar cheese and parsley over the mince and bake for 10-12 minutes, or until the cheese has melted and the tortillas are golden. While the bake is in the oven, cut the tomato into 1cm chunks. Shred the cos lettuce. In a medium bowl, combine the vinegar, honey and 2 1/2 tbs of 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 burrito bake between plates. Top with sour cream and serve with the salad.

TIP: For kids, follow our serving suggestion in the main photo!