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!
/ serving 4 people
/ serving 4 people
Tex-Mex spice blend(May be presentGluten)
red kidney beans
mini flour tortillas(ContainsGluten)
shredded Cheddar cheese(ContainsMilk)
cos lettuce leaves
vinegar (balsamic or white wine)
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. Add the brown onion and cook for 5-6 minutes, or until softened. Add the garlic and TexMex spice blend and cook for 1 minute, or until fragrant.
Add the beef mince to the pan and cook, breaking up with a wooden spoon, for 4-5 minutes until browned. Stir through the passata, the 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 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. While the bake is in the oven, cut the tomato into 1cm chunks. Shred the cos lettuce leaves. In a medium bowl, combine the vinegar, honey and 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 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!