Saturday, May 25, 2019

Taco Bake



Another take on tacos for taco Tuesday.

Taco Bake
Serves 8

  • 1kg lean beef mince
  • 230g bag tortilla strips
  • 1 brown onion chopped
  • 1/2 cup water
  • 3 tablespoons tomato paste
  • 1 tablespoon ground paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon chili powder
  • 1 tin crushed tomatoes
  • 1 teaspoon beef stock powder
  • 1 tin corn kernels, drained
  • 1 tin black beans, drained
  • 1 jar of salsa of choice
  • 3 cups shredded lettuce
  • 4 large tomatoes diced
  • 2 cups grated cheese
  • 1/2 cup sliced black olives
  • 1 tub sour cream
  • Olive oil

1. Add a small amount of oil to a frying pan over medium high heat and saute onion for five minutes. Add tomato paste and fry for a further minute before browning the mince. Stir in spices, oregano and garlic powder. Add beans, corn, tin tomatoes, water and beef stock powder. Bring to a simmer, reduce heat and allow to simmer for 25 minutes or until it has thickened.
2. Preheat oven to 200°c (180°c fanforce). Layer half of the tortilla strips on the bottom of a large rectangular baking dish. Add half of the mince mixture and top with one cup of grated cheese. Layer tortilla chips again, mince, salsa and finish with one cup grated cheese. Bake in oven for 20 minutes.
3. Allow to cool for 5 minutes before topping with shredded lettuce, tomato, olives and sour cream. Serve.

Xo Bec

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