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
shredded Cheddar cheese
vinegar (balsamic or white wine)
(ContainsRoyal Jelly, Bee Pollen, Propolis)
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.
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 passata (see ingredients list), salt (see ingredients list), 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. TIP: Cut the tortillas if you need them to fit. Pour the beef mince mixture into the tortilla base.
Sprinkle the shredded Cheddar cheese and parsley over the mince and bake for 10-12 minutes, or until the cheese has melted and the tortillas are golden. TIP: Don't worry if the tortillas soften at the bottom, they soak up the Mexican flavours!
While the bake is in the oven, cut the cucumber into 1cm chunks. Shred the cos lettuce. In a medium bowl, combine the vinegar, honey and 1 tbs of olive oil. Add the cucumber 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. Top with a dollop of sour cream and serve with the salad.
TIP: For kids, follow our serving suggestion in the main photo!