Corn Crusted Mexican Mince Bake
Imagine a mouthwatering dish that combines the flavours of Mexico with a crunchy corn crust, hearty minced beef and vegetables. This healthy and appetising dish will bring something spicy, tasty and different to meal times.
Nutrients
Per serving
Steps
Preheat oven to 200C/180C fan
Lightly spray a 1 litre baking dish with oil
Spray a large frying pan over medium heat
Add onion, garlic, carrot, and cumin and cook for 5 minutes until softened
Add mince until lightly browned, stirring occasionally
After 5 minutes add chipotle and tomato paste and cook for 1 - 2 minutes
Dissolve the stock cube in 1/2 cup of hot water
Add the cherry tomatoes with stock and bring to the boil
Reduce heat to a simmer and add the zucchini and capsicum and simmer for 5 minutes until the vegetables are tender
Mix the corn, green chilli, eggs and cornflour together in a blender, and stir through the feta
Season well
Spoon the mince mixture in the prepared baking dish and top with the corn mixture
Bake for 30 minutes until golden brown and serve with chopped coriander
Ingredients
| 400g | Lean beef mince |
| 2 | Large red onions finely sliced |
| 2 | Garlic cloves crushed |
| 2 | Carrots sliced evenly |
| 1 | Green capsicum thickly sliced |
| 1 | Large zucchini thickly sliced |
| 1 | Punnet cherry tomatoes |
| 2 tsp | Ground cumin |
| 2 | Chipotles in adobo sauce finely chopped |
| 3 tbs | Tomato paste |
| 1 | Beef stock cube |
| 1 | Long green chilli seeded and finely sliced |
| 400g | Corn kernels drained |
| 2 | Eggs |
| 1tsp | Cornflour |
| 50g | Reduced fat feta cheese crumbed |
| 1 | Coriander chopped |
