Not quite a pie, not quite nachos, this dish might be hard to describe, but it sure is easy to love. It's cheesy and flavourful in all the right places!
Tex-Mex spice blend
(ContainsTraces of Gluten,May contain traces of allergens)
red kidney beans
mini flour tortillas
grated Cheddar cheese
white wine vinegar
(Royal Jelly, Bee Pollen, Propolis)
Preheat the oven to 200°C/180°C fan-forced. Finely slice the brown onion. Peel and crush the garlic. Drain and rinse the red kidney beans. Pick and finely chop the parsley leaves. Grate the carrot (unpeeled).
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the brown onion for 5-6 minutes, or until softened. Add the garlic and the 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 passata (use suggested amount), salt (use suggested amount), carrot and red kidney beans and season to taste with a pinch of pepper. Reduce the heat to medium and cook for 4-5 minutes, or until slightly thickened.
Grease a deep sided medium baking dish. Place the mini flour tortillas along the base of the dish, overlapping them slightly so there are no gaps. TIP: Slice the tortillas to size if you need them to fit. Pour the beef mince mixture over the tortilla base.
Sprinkle the grated Cheddar cheese and parsley over the bake and place in the oven to cook for 10-12 minutes, or until the cheese has melted and the tortillas are golden.
While the pie is baking, chop the cucumber into 1 cm chunks. Finely chop the cos lettuce. In a medium bowl, combine 1 tbs of olive oil, the white wine vinegar and honey and mix well. Add the cucumber and cos lettuce to the bowl and toss to coat. TIP: Toss the salad just before serving to avoid soggy leaves.
Divide the cheesy Mexican beef tortilla bake between plates. Top with a dollop of sour cream and serve the salad on the side.