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Mexican Mince Bake
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
25m PT25M
Cook Time
Cook Time
35m
Ready In
Ready In
Recipe: #36856
April 27, 2021
Categories: Comfort Food, Dinner, Lunch, Pork, Fruit, Avocado, Vegetables, Mexican, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Canned Tomatoes, Zucchini more
"From our weekday newspaper The West Australian. Times are estimated."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (483.2 g)
- Calories 813.7
- Total Fat - 40.2 g
- Saturated Fat - 10.7 g
- Cholesterol - 32.1 mg
- Sodium - 756 mg
- Total Carbohydrate - 102.4 g
- Dietary Fiber - 10 g
- Sugars - 41.5 g
- Protein - 18 g
- Calcium - 301.3 mg
- Iron - 3.9 mg
- Vitamin C - 38.1 mg
- Thiamin - 0.3 mg
Step 1
Preheat oven to hot, 200°C.
Step 2
In a large, deep frying pan, heat oil on medium and sauté onion and corn for 3-4 minutes until tender and then add mince and brown for 4-5 minutes, breaking up any lumps.
Step 3
Stir zucchini, tomatoes, taco seasoning and stock through mince and bring to the boil and simmer for 5 minutes.
Step 4
Arrange half the corn chips in a baking dish and spoon mince over and top with remaining chips and cheese and bake for 10-12 minutes or until golden.
Step 5
For the guacamole:- In a bowl, mash avocado with juice and season to taste.
Step 6
Serve with sour cream, coriander and guacamole.
Tips & Variations
No special items needed.
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