Beef ragù tortilla bake
9
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Red capsicum
2 medium, chopped
Ground cumin
1 tsp
Smoked paprika
1 tsp
Dried oregano
½ tsp
WW Rich beef ragu
845 g, (3 cups), thawed
Pitted green olives
50 g, pitted, halved
Fresh coriander
¼ cup(s), chopped, plus extra leaves to serve
Flour tortilla(s)
4 regular, (4 x 40g)
Extra light cheddar cheese
¾ cup(s), grated, (90g)
Oil spray
1 x 3 second spray(s)
Tomato(es)
4 medium, chopped
Green shallot(s)
2 individual, thinly sliced
Fresh coriander
1 tbs, chopped
Lime rind
½ tsp, finely grated
Lime juice
1 tbs
Instructions
1
Preheat oven to 180°C. Lightly spray a large, deep non-stick frying pan with oil and heat over medium heat. Cook capsicum with 2 tablespoons water, stirring, for 4-5 minutes, until softened. Add cumin, paprika and oregano and cook, stirring, for 1-2 minutes, until fragrant. Remove from heat and stir in ragù, olives and coriander.
2
Spread one-quarter of the ragù over the base of a deep 20cm round ovenproof dish. Top with a tortilla and scatter over one-quarter of the cheese. Repeat layering 3 more times with the remaining ragù, tortilla and cheese. Bake for 25-30 minutes until golden.
3
Meanwhile, to make salsa, combine all ingredients in a small bowl and season with salt and pepper.
4
Serve tortilla bake sprinkled with extra coriander.
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