Ingredients
1kg minced beef
1 onion
diced
1 red capsicum
diced
2 taco seasoning
1 cup water
(250ml)
1 diced tomatoes
(400g)
1 corn kernels
(400g), drained
1 tin Mexe-beans
(425g)
1 tortillas
(6)
1 tin refried beans
(435g)
3 cups grated cheese
sour cream
to serve
salsa
to serve
2 green onions
sliced to garnish
Equipment
- 1 non stick frying pan
- 1 baking dish
Instructions
- Preheat oven to 180°C (160°C fan-forced). In a non stick frying pan over high heat, brown the mince and add the onion and capsicum. Cook for 5 minutes. Sprinkle in the taco seasoning and add water, stirring well. Bring to the boil. Add the tomatoes, corn kernels and Mexe-beans and reduce heat to simmer for 5 minutes.
- Cut 3 tortillas into quarters. Lay one whole tortilla into a baking dish and then lay 4 quarters with the pointy side into the corners to cover the entire base.
- Spread half of the refried beans over the tortillas and pour over one third of the mince mixture. Sprinkle over 1 cup of cheese. Repeat and then finish with a layer of tortilla, mince and cheese.
- Bake for 20-25 minutes or until the cheese on top is golden. Serve with dollops of sour cream, salsa and green onions as a garnish.
Notes
Tip
The tortillas need a fair amount of moisture to soften up so it’s OK if the mince mixture is fairly wet.
Tip
There are so many variations that you can make to this recipe. If you want to amplify the flavour you can add sliced black olives.
