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Cheesy beef taco bake
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
For a tasty twist on Taco Tuesday, stack tortillas in a dish, add cheese, and create a crowd-pleasing meal!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 2 tsp MasterFoodsⓇ Mexican Chilli Powder, plus extra to sprinkle
  • 500g beef mince
  • 1 red capsicum, chopped
  • 310g can corn kernels, drained, rinsed
  • 40.00 ml chopped fresh coriander leaves, plus extra sprigs, to serve
  • 410g can crushed tomatoes
  • 8 flour tortillas
  • 500.00 ml grated tasty cheese
  • 1 gem lettuce, shredded
  • 2 tomatoes, seeded, diced
  • 1 avocado, diced
  • 125.00 ml plain Greek-style yoghurt
  • 21.00 gm lime juice
Instructions:
  • In a large frying pan over medium-high heat, heat oil. Saute onion until softened, about 5 minutes. Add chilli powder and cook until fragrant, about 1 minute. Brown mince, breaking it up with a wooden spoon, for about 5 minutes. Add capsicum and corn. Season with salt and pepper. Cook until heated through, about 3 minutes. Remove from heat and stir in coriander leaves.
  • Preheat oven to 180C/160C fan-forced, then spread crushed tomatoes evenly over the base of a 20cm x 30cm baking dish.
  • Lay 1 tortilla on a cutting board. Spread 1/4 cup of the minced mixture on one half of the tortilla. Sprinkle 2 tablespoons of cheese over the mixture. Fold the tortilla in half. Repeat this process with the remaining tortillas and cheese.
  • Layer the tortillas in the baking dish, slightly overlapping. Spread any leftover mince mixture over the tortillas. Top it off with the remaining cheese. Bake for 10 to 15 minutes until golden and the cheese is melted.
  • In a bowl, mix together yoghurt, fresh lime juice, and season with a touch of salt and pepper.
  • Arrange baked dish with crisp lettuce, diced tomato, and creamy avocado. Drizzle with a tantalizing yogurt mixture and top off with a sprinkle of extra chili powder and fresh coriander sprigs. Serve and enjoy!