Cheesy Mexican Beef Tortilla Bake
with Sour Cream
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!
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.
Ingredients
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
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
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
Utensils
Instructions
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.
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.
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.
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.
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.
Divide the cheesy Mexican beef tortilla bake between plates. Top with a dollop of sour cream and serve with the salad.