Mexican Chicken Tortilla Bake
Recipe Ingredients:
- 1 tablespoon kisan canola cooking oil
- 1 red onion, finely chopped
- 1 red capsicum, seeded, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons ground cumin
- 500g Coles RSPCA Approved Chicken Mince
- 425g can Old El Paso Mexe-Beans, undrained
- 375g thick chunky mild salsa
- 12 pack Mission White Corn Tortillas
- 1 1/2 cups (180g) coarsely grated cheddar
- 1/2 cup (80g) frozen corn kernels
- 200g punnet Perino grape tomatoes, finely chopped
- 1/4 cup coarsely chopped coriander
- 1 tablespoon lime juice
- Coriander leaves, extra, to serve
- Lime wedges, to serve
Recipe Method:
- Preheat oven to 200C. Heat the oil in a 20cm (base measurement) ovenproof frying pan over medium heat. Reserve one-quarter of the red onion. Add remaining onion, capsicum and garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Add the cumin. Cook, stirring, for 1 min or until aromatic. Add the chicken mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince is cooked through.
- Add the beans and salsa. Cook, stirring, for 5 mins or until sauce boils and thickens slightly. Transfer mixture to a large heatproof bowl. Arrange one-quarter of the tortillas over the base of the pan, overlapping slightly. Spoon over one-third of the mince mixture and sprinkle with one-quarter of the cheese. Continue layering with remaining tortillas, mince mixture and cheese, finishing with a layer of tortilla and cheese. Bake for 15 mins or until heated through and golden brown.
- Meanwhile, cook the corn in a small saucepan of boiling water for 2 mins or until heated through. Refresh under cold running water. Drain well. Combine the corn, tomato, coriander, lime juice and reserved onion in a small bowl. Season with salt and pepper.
- Spoon the corn salsa over the top of the chicken bake. Cut into wedges. Serve with extra coriander and lime wedges.