Mexican Tortilla Bake

Mexican Tortilla Bake

Serves 4–6
Cook: 40 mins
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1 x jar Ballymaloe 100 Recipe Sauce
400g lean steak mince
200g sweetcorn, drained
1 x tbsp olive oil
1 x pepper, diced
1 tsp cumin
1 x tsp smoked paprika
5-6 large wholemeal or flour tortillas
200g grated cheddar

Method


Step 1

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


Step 2

Heat the olive oil in a large pan over medium heat. Cook the lean steak mince 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 wrap 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 jalapenos or hot salsa to increase the heat.|Wholemeal or seeded wraps are an easy way to add extra fibre.|For a healthier alternative, use wholemeal or seeded wraps.

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