Mexican Burrito Bake

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.