Developed by: Annie Namba
- 300g lean ground beef
- 2 12-inch flour tortillas
- 1 medium onion, diced
- 1 (29 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 100g corn
- 100g black olives, sliced
- 70g sharp cheddar cheese
- 50g jalapeno peppers
- 2 tablespoons garlic, minced
- 1 tablespoon lime juice (or Easy Lime)
- 1 teaspoon chili powder
- 1/2 teaspoon brown sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- In a large skillet, brown ground beef. Drain fat.
- Add garlic, onions, lime juice and taco seasoning mixture. Stir and cook for about 3 minutes.
- Add tomato paste and diced tomatoes and simmer, stirring occasionally. Stir in corns, diced olives and jalapeno peppers and simmer for about 10-15 minutes.
- While simmering, preheat oven to 165°C and warm up tortillas if they are frozen.
- In a baking pan, place a tortilla on the bottom (cut/tear to fit). Layer on half of the sauce mixture, then half of the cheese.
- Repeat one more time with tortillas, sauce mixture and cheese.
- Bake in preheated oven for 15 minutes or until cheese is melted. Garnish with cilantro.
Notes & Tips
You can often find flour tortillas in the frozen section of the supermarket. Fresh ones can be hard to find, but fortunately in this particular recipe, it won't make a big difference.
I can't stand cumin personally, but if you like it, feel free to add some to the seasoning mix!
As with other baked recipes, time and temperature may vary depending on your oven. If yours doesn't have convection, try baking at 180° (350°F) for a few more minutes.
Or, if you don't have an oven, this recipe should technically turn out okay without baking. Simmer for a few more minutes to make up for the lost oven time, warm up the tortillas, then assemble and cover for 10-15 minutes.