Mex­i­can Mince Bake with Gua­camole

Recipes+ - - Index -

SERVES 4 PREP 10 min­utes

COOK 25 min­utes + BUD­GET TIP Omit the red onion and zuc­chini. Use brown onion and car­rot in­stead.

2 tea­spoons veg­etable or olive oil

1 red onion, thinly sliced

125g can corn ker­nels, drained 400g pork mince

2 zuc­chi­nis, finely chopped

400g can diced toma­toes

35g sa­chet taco sea­son­ing

1 cup boil­ing wa­ter

1 large salt-re­duced chicken stock cube 175g packet corn chips

½ cup re­duced-fat grated tasty cheese ½ cup ex­tra-light sour cream

1 quan­tity Gua­camole (recipe, right),

to serve

Co­rian­der leaves, to serve

1 Pre­heat oven to 200º/180ºC fan-forced. Heat oil in a large, deep fry­ing pan over mod­er­ate heat. Add onion and corn; cook and stir for 3 min­utes or un­til onion is soft. Add mince; cook, stir­ring to break up lumps, for 5 min­utes or un­til browned.

2 Add zuc­chini, toma­toes, taco sea­son­ing, boil­ing wa­ter and crum­bled stock cube; stir to com­bine. Bring to the boil. Re­duce heat; sim­mer for 5 min­utes or un­til cooked.

3 Ar­range half the corn chips in a 2-litre (8-cup) oven­proof dish. Top with mince mix­ture. Top with re­main­ing chips; sprin­kle with cheese. Bake for 10 min­utes or un­til golden brown. Top with sour cream and gua­camole. Serve sprin­kled with co­rian­der.

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