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Cheesy Mexican Beef Tortilla Bake

Cheesy Mexican Beef Tortilla Bake

with Sour Cream

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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!

Allergens:GlutenMilk

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
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

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

(ContainsGluten)

1 block

Cheddar cheese

(ContainsMilk)

1 bunch

spring onion

1 unit

carrot

1 tin

crushed & sieved tomatoes

2 tub

sour cream

(ContainsMilk)

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/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2870 kJ
Fat37 g
of which saturates18.2 g
Carbohydrate39.5 g
of which sugars13.5 g
Dietary Fibre0 g
Protein43.6 g
Cholesterol0 mg
Sodium1060 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Sieve
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.