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!
Ostrich Tortilla Bake
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 Cheese
- 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 drained 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 (to taste). Pour ½ the mixture into an ovenproof dish (large enough for the tortillas). 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 Cheese - 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 drained 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 (to taste). 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. 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 Cheese - 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 drained 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 (to taste). Pour ⅓ of 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. Repeat with the remaining mixture and tortillas, finishing with the last 2 tortillas on top. 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 Cheese - 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 drained 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 (to taste). Pour ¼ of 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. Repeat with the remaining mixture and tortillas, finishing with the last 2 tortillas on top. 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 Cheese - 160g
Sour Cream - 125ml
Fresh Coriander - 10g
Woolies Products in this dish
