Easy Tortilla Bake Recipe

Cut tortilla bake in pie dish with sauce visible.

This tortilla bake is made using a combination of ground meat, vegetables and beans for a delicious, healthy meal. Thanks to my simple preparation method this Mexican-inspired tortilla recipe is quick and easy to make, perfect as a weeknight meal.

Course Dinner

Cuisine Mexican Fusion

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 374kcal

Author Monika Dabrowski

Equipment

Food processor
Large pan with lid
10'' pie dish (or the size of your tortillas)

Ingredients

1.1 pounds ground meat turkey, beef or chicken
1 red onion roughly chopped
3 garlic cloves peeled, roughly chopped
1 red bell pepper deseeded, roughly chopped
1 green bell pepper deseeded, roughly chopped
2 green chilli peppers with seeds, roughly chopped
2 tablespoons olive oil
1½x14.11oz cans chopped tomatoes
1x14.11oz can black beans drained
2 tablespoons tomato puree
1 tablespoon sweet chili sauce or chili sauce/chipotle sauce etc
1¼ teaspoon ground coriander and coarse sea salt each
1 teaspoon ground cumin
1 cup mature cheddar coarsely grated, 4.59oz
1 tablespoon mascarpone cheese
6 tablespoons freshly chopped cilantro/coriander
3 large tortilla wraps

US Customary - Metric

Instructions

Prepare vegetables: Place roughly chopped peppers, onion and garlic in a food processor. Pulse until the vegetables are finely chopped (but NOT pureed completely) so they still have some texture.
Cook vegetables: In a large shallow pan (with lid) heat 2 tablespoons of oil, add the vegetable mixture and cook gently for about 5 minutes stirring often.
Add meat: Add the ground meat, mash with a fork and stir until fully cooked and combined with the vegetables (about 3 minutes).
Cook filling mixture: Add the tomatoes, tomato puree, beans, seasoning and spices, stir, cover and simmer for 25 minutes stirring occasionally. 15 minutes into cooking preheat the oven to 375 F/ 190 C/ gas mark 5.
Add herbs: Remove the filling mixture from the heat, add the sweet chili sauce, chopped cilantro and adjust the seasoning if needed.
Assemble: Place ⅓ of the filling in a round dish, such as pie dish (roughly the size of your tortilla), spread evenly, scatter a handful of cheese (about ¼) over the top and cover with a tortilla. Make 2 more layers, spread the mascarpone over the top of the final tortilla and scatter the remaining cheese.
Bake: Place in the centre of the oven and bake for about 20 minutes or until golden and crispy. Remove from the oven, set aside for 5 minutes then serve.

Notes

I used ground turkey but you could use beef or chicken instead if preferred.
Use a round dish that’s roughly the size of your tortilla (26 cm/ 10'' or similar), about 5 cm/2'' deep.
I recommend using a food processor to finely chop the vegetables (though be careful not to puree them completely). This method is much quicker and more effective than doing it by hand.
It is easier to spread the mascarpone over the top of the tortilla before creating the final layer.
Cheese: I used mature cheddar cheese but you can use mozzarella instead.
Use your favourite type of tortilla (plain, wholemeal, with herbs etc).
Make ahead: You can cook the filling ahead and refrigerate it until you are ready to assemble your tortilla bake. Place the mixture back in a pan, heat through, add a drop of water to loosen the mixture (if needed) and assemble the recipe as per Instructions.
Best served hot. Leftover meat tortilla bake can be refrigerated for up to 2 days. Reheat in the microwave.
Freeze for up to 3 months.

Nutrition