Mexican Tortilla Bake

Name: Mexican Tortilla Bake
Cook time: 40 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 jar Ballymaloe 100 Recipe Sauce; 400 g minced beef; 200 g sweetcorn (drained); 1 tbsp olive oil; 1 pepper (diced); 1 tsp cumin; 1 tsp smoked paprika; 5-6 large flour tortillas; 200 g grated cheddar

Serves 4–6

Cook: 40 mins

Serves 4

1 jar Ballymaloe 100 Recipe Sauce

400 g minced beef

200 g sweetcorn drained

1 tbsp olive oil

1 pepper diced

1 tsp cumin

1 tsp smoked paprika

5-6 large flour tortillas

200 g grated cheddar

Method

Step 1

Prep: Preheat the oven to 180°C fan. Drain the sweetcorn.

Step 2

Heat the olive oil in a large pan over medium heat. Cook the minced beef until browned all over, stirring often to break apart.

Step 3

Add in the diced pepper as well as the drained sweetcorn.

Step 4

Pour in the jar of Ballymaloe 100 Recipe Sauce. Fill the jar halfway up with water, swish it around to catch all the sauce still clinging to the sides, then add that to the pan too.

Step 5

Stir in the spices. Let it simmer for 10 minutes to thicken the sauce and to combine the flavours. Season to taste.

Step 6

Grease an ovenproof baking dish lightly (use a round one if you have one). Spread a thin layer of the sauce across the bottom of the baking dish.

Step 7

Place a tortilla inside the baking dish, add some sauce on top and then finish the layer with a sprinkle of cheese. Repeat until you reach the top or you have used up all your tortillas, finishing the top layer with plenty of cheese.

Step 8

Bake in the oven for 20-25 minutes, until golden.

Step 9

Remove from the oven and allow to stand for 5 minutes before serving.

Chef's Tips

Slice like lasagne and serve with a dollop of sour cream and some green salad.

Serving Suggestions & Notes

Boost the protein: Adding kidney beans to the sauce offers a nice addition as well as another great source of protein! | Make it spicy: Add some sliced jalapeños or hot salsa to increase the heat.