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Beef ragù tortilla bake

Beef ragù tortilla bake

Total Time
55 min
15 min
40 min


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)


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


  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.