It’s all the familiar tastes of a classic lasagne but with a mmmouthwatering Mexican twist. Swap out the lasagne sheets for tortillas, the beef mince for ostrich, and add some black beans and spice. Finish with a dollop of sour cream and fresh coriander. Time for a flavour fiesta, Chef!
Mexican Ostrich Tortilla Bake
Mexican Ostrich Tortilla Bake
with fresh coriander, piquanté peppers & sour cream
Hands on Time: 15 - 40 minutes
Overall Time: 30 - 60 minutes
Ingredients:
- Black Beans
- Cooked Chopped Tomato
- Free-range Ostrich Mince
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella & Cheddar Mix
- NOMU Mexican Spice Blend
- Onion
- Onions
- Ostrich
- Piquanté Peppers
- Sour Cream
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
FRY FOR FLAVOUR
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the chopped peppers, and the NOMU spice blend and fry until fragrant, 1-2 minutes (shifting constantly).
MAKE THE MINCE
When the garlic is fragrant, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the cooked chopped tomato and 100ml of water. Simmer until slightly reduced, 6-7 minutes (shifting occasionally).
TOR-TILLA WORTH IT!
When the mixture has reduced, add the drained black beans, seasoning, and a sweetener. Pour ½ the mixture into a cake tin (that fits the tortillas). Alternatively, if you don’t have a cake tin, use an ovenproof dish and cut the tortillas to fit the tray. Top the mixture with 1 of the tortillas and then pour over the remaining mixture. Top with the remaining tortilla. Sprinkle over the grated cheese. Bake in the hot oven until the cheese is golden, 7-8 minutes (watching closely so it doesn't burn).
LASAGNA WITH A NEW LOOK
Plate up the ostrich tortilla bake. Dollop over the sour cream and sprinkle over the picked coriander. It’s a fiesta, Chef!
Onion - 1
Garlic Clove - 1
Piquanté Peppers - 20g
NOMU Mexican Spice Blend - 10ml
Free-range Ostrich Mince - 150g
Cooked Chopped Tomato - 100g
Black Beans - 60g
Wheat Flour Tortillas - 2
Grated Mozzarella & Cheddar Mix - 40g
Sour Cream - 30ml
Fresh Coriander - 3g
FRY FOR FLAVOUR
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the chopped peppers, and the NOMU spice blend and fry until fragrant, 1-2 minutes (shifting constantly).
MAKE THE MINCE
When the garlic is fragrant, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the cooked chopped tomato and 150ml of water. Simmer until slightly reduced, 6-7 minutes (shifting occasionally).
TOR-TILLA WORTH IT!
When the mixture has reduced, add the drained black beans, seasoning, and a sweetener. Pour ½ the mixture into an ovenproof dish, large enough to fit 2 tortillas side-by-side. Top the mixture with 2 of the tortillas, side-by-side, and then pour over the remaining mixture. Top with the remaining tortillas. Alternatively, layer the bake until all the tortillas have been used. Sprinkle over the grated cheese. Bake in the hot oven until the cheese is golden, 7-8 minutes (watching closely so it doesn't burn).
LASAGNA WITH A NEW LOOK
Plate up the ostrich tortilla bake. Dollop over the sour cream and sprinkle over the picked coriander. It’s a fiesta, Chef!
Onion - 1
Garlic Clove - 1
Piquanté Peppers - 40g
NOMU Mexican Spice Blend - 20ml
Free-range Ostrich Mince - 300g
Cooked Chopped Tomato - 200g
Black Beans - 120g
Wheat Flour Tortillas - 4
Grated Mozzarella & Cheddar Mix - 80g
Sour Cream - 60ml
Fresh Coriander - 5g
FRY FOR FLAVOUR
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the chopped peppers, and the NOMU spice blend and fry until fragrant, 1-2 minutes (shifting constantly).
MAKE THE MINCE
When the garlic is fragrant, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the cooked chopped tomato and 200ml of water. Simmer until slightly reduced, 7-8 minutes (shifting occasionally).
TOR-TILLA WORTH IT!
When the mixture has reduced, add the drained black beans, seasoning, and a sweetener. Pour ½ the mixture into an ovenproof dish, large enough to fit 2 tortillas side-by-side. Top the mixture with 2 of the tortillas, side-by-side, and then pour over some of the mixture. Layer the bake until all the tortillas and all the mixture has been used. Sprinkle over the grated cheese. Bake in the hot oven until the cheese is golden, 8-10 minutes (watching closely so it doesn't burn).
LASAGNA WITH A NEW LOOK
Plate up the ostrich tortilla bake. Dollop over the sour cream and sprinkle over the picked coriander. It’s a fiesta, Chef!
Onions - 2
Garlic Cloves - 2
Piquanté Peppers - 60g
NOMU Mexican Spice Blend - 30ml
Free-range Ostrich Mince - 450g
Cooked Chopped Tomato - 300g
Black Beans - 180g
Wheat Flour Tortillas - 6
Grated Mozzarella & Cheddar Mix - 120g
Sour Cream - 90ml
Fresh Coriander - 8g
FRY FOR FLAVOUR
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the chopped peppers, and the NOMU spice blend and fry until fragrant, 1-2 minutes (shifting constantly).
MAKE THE MINCE
When the garlic is fragrant, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the cooked chopped tomato and 300ml of water. Simmer until slightly reduced, 7-8 minutes (shifting occasionally).
TOR-TILLA WORTH IT!
When the mixture has reduced, add the drained black beans, seasoning, and a sweetener. Pour ½ the mixture into an ovenproof dish, large enough to fit 2 tortillas side-by-side. Top the mixture with 2 of the tortillas, side-by-side, and then pour over some of the mixture. Layer the bake until all the tortillas and all the mixture has been used. Sprinkle over the grated cheese. Bake in the hot oven until the cheese is golden, 8-10 minutes (watching closely so it doesn't burn).
LASAGNA WITH A NEW LOOK
Plate up the ostrich tortilla bake. Dollop over the sour cream and sprinkle over the picked coriander. It’s a fiesta, Chef!
Onions - 2
Garlic Cloves - 2
Piquanté Peppers - 80g
NOMU Mexican Spice Blend - 40ml
Free-range Ostrich Mince - 600g
Cooked Chopped Tomato - 400g
Black Beans - 240g
Wheat Flour Tortillas - 8
Grated Mozzarella & Cheddar Mix - 160g
Sour Cream - 125ml
Fresh Coriander - 10g
Woolies Products in this dish
