Cheesy Mexican Beef Tortilla Bake

Name: Cheesy Mexican Beef Tortilla Bake with Sour Cream
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 unit brown onion; 4 clove garlic; 1 sachet Tex-Mex spice blend; 1 packet beef mince; 1 tin red kidney beans; 6 unit mini flour tortillas; 1 packet Cheddar cheese; ¼ tsp salt; 1 bag coriander; 1 unit carrot; 1 box passata; 1 tbs vinegar (balsamic or white wine); 1 packet sour cream; 1 bag cos lettuce; 1 unit cucumber

with Sour Cream

4.2

(855)

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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:

Gluten

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

1 unit

brown onion

4 clove

garlic

1 sachet

Tex-Mex spice blend

(May be present: Wheat, Gluten, Soy.)

1 packet

beef mince

1 tin

red kidney beans

6 unit

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)

1 packet

Cheddar cheese

(Contains: Milk;)

1 bag

coriander

1 unit

carrot

1 box

passata

1 packet

sour cream

(Contains: Milk;)

1 bag

cos lettuce

1 unit

cucumber

Not included in your delivery

olive oil

¼ tsp

salt

1 tbs

vinegar (balsamic or white wine)

Nutritional Values

per serving

Calories2780 kcal

Fat34.8 g

of which saturates16.7 g

Carbohydrate39 g

of which sugars13 g

Protein43.2 g

Sodium1050 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

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). Pick and finely chop the coriander. Grate the carrot (unpeeled). 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 passata, 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 shredded Cheddar cheese and coriander 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, cut the cucumber into 1cm chunks. Shred the cos lettuce. In a medium bowl, combine the vinegar and 2 tbs 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.