This one is from the Super Food Ideas March issue. I can’t find the link to it online – will have to keep searching for it, however will type out the instructions below.
The flavour was outstanding! I found it better to reheat in the oven rather than the microwave, it really brought out the flavours and was even tastier 2nd time around!
I don’t personally like coriander so left that out, I’m sure it would add a bit more zest to the feed. For some reason it’s one of the 2 things I can’t stomach! The other being lambs brains – eww!
Anyway here is the recipe – really worth the effort, 10/10!
How it’s done:
Prep 15 mins (plus 10 minutes standing)
Cook 1 hour
- 2 tb extra virgin olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 500g beef mince
- 1tsp mexican chili powder
- 2tsp ground cumin
- 2 x 400g cans chopped tomatoes
- 2c grated tasty cheese
- 420g can red kidney beans, drained, rinsed
- 420g can corn kernels, drained, rinsed
- 8 Old El Paso flour totrillas, halved (I quartered them – easier to fit into the corners)
- Lime wedges, to serve
- 1 avocado, diced
- 1/2 cup fresh coriander leaves
- 1/2 small red onion, finely chopped
- 2 tomatoes, seeded, finely diced
- 1tbsp lime juice
1. Preheat oven to 200C/180C fan-forced. Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragarant. Add mince. Cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned. Stir in chilli powder, cumin and tomatoes. Season with salt & pepper. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 minutes.
2. Meanwhile, make salsa. Combine avocado, coriander, onion, tomato and lime juice in a glass or ceramic bowl. Season with salt and pepper. Cover. Refrigerate until required.
3. Reserve 1 cup cheese. Combine remaining cheese, kidney beans and corn in a bowl. Spoon 1 cup mince mixture over the base of a 4cm deep, 18cm x 21cm (base), 8 cup-capacity baking dish. Sprinkle with 3/4 cup bean mixture. Top with 4 pieces of tortilla to cover. Spoon 1 cup mince mixture over tortillas. Sprinkle with 3/4 cup bean mixture. Top with another 4 pieces of tortilla. Continue layering, finishing with a layer of bean mixture. Sprinkle with reserved cheese.
4. Bake for 2 minutes or until cheese is melted and golden. Stand for 10 minutes. Top with salsa. Serve with lime wedges.