Cook Once, Eat Twice
This dish is a part of our Cook Once, Eat Twice Series! Where the focus is to cook a meal one night, and either have the same dish the next night or turn it into the other dish that it is linked to in the series!
We know the extra stress that comes with having to cook and prepare dinner every night, so these meals are designed to limit some stress in the kitchen whilst helping you to eat great, tasty food!
The leftovers from this recipe can be used to make Smokey Beef & Bean Nachos, click here for the recipe!
If you have more than 4-5 plates to make every night then this recipe will serve 8 portions!
Leftover mince from beef and bean nacho mix (Ingredients below if you haven’t made it)
10 large Tortilla
250g grated cheese
250g Sour cream or crème fraiche
1kg Beef mince
2 onions Sliced or diced
1 carrots Sliced
1 celery stalk
1.5 Tbs Smoked Paprika
1/2 tsp Cumin seeds Ground
1/2 Tbs Thyme (finely chopped)
2 C Chilli beans (you choose the heat)
1 fresh red caps or 1 Fire roasted red pepper (finely diced)
1.5 C Frozen corn
3 cans tomatoes
1 tsp Salt
1/2 tsp fermented chilli (optional and to taste)
2 Tbs Vinegar (whatever you have, I like red wine)
Pickled red onion
1 Spring Onion
2 Tomatoes or 1 punnet Cherry Tomatoes
Green leaves of your choice
Dressing: Blend and Taste
100ml Extra Virgin Olive Oil (EVOO)
100ml canola oil
1 Tbs Dijon mustard
1 Tbs pickled jalapeno juice
2 Tbs honey
Grate carrots, heat mince and then mix the carrots through hot mince (this is to bulk your mince up. If you have heaps of mince then only add 1 carrot.)
Start layering your mince mixture in your baking dish. If you haven’t made the mince then click here for the recipe.
Layer first with the mince mix then the tortillas cut in quarters. Have the straight edge along sides if you are using a square dish, or the round sides on the edge if using a round dish. Do another layer then sprinkle half the cheese, continue with layers until all tortillas and mince are used up, finish by spreading sour cream and the rest of the cheese on top. If dairy-free, make the mince your last layer and cover it with tin foil so it doesn’t dry out.
Place in the oven at 180C until hot in the middle. It is a good idea to let it rest for a while before serving.
Chop veges for salad, blend ingredients for the dressing and toss over veges.