Mexican Beef Tortilla Bake

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. Pour 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.