Nick’s Pick | Mexican-Inspired Ground Beef Tortilla ‘Lasagna’
with Oaxaca Cheese & Olive Sour Cream
Cooking time
35 minutes
Servings
2/4
Calories
810 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Let’s take lasagna on a road trip. For this Mexican makeover, we’re switching out the usual flat noodles for flour tortillas. Start the layers with moist ground beef simmered in a robust seasoning flecked with ancho chilies and sesame seeds, adding tomato sauce and zucchini for bulk. Build up the casserole with the tortillas and plenty of melt-worthy Oaxaca cheese. The bubbling goodness is easily portioned out and ready to be topped with sour cream studded with olives and scallion for flourish.
We will send you:
- 250g Ground beef
- 1 Scallion
- 1 Zucchini (green, yellow or heirloom)
- 1 Onion (or shallot)
- 200ml Tomato sauce
- 30g Black olives
- 45ml Salsa verde
- 43ml Sour cream
- 60g Grated Oaxaca cheese
- 6 Wheat flour tortillas
- 12g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Wheat
You will need:
Large pan
Grater
Oil
Salt & pepper (S&P)
Medium baking dish
Total Fat
45 g
Saturated Fat
18 g
Sodium
1880 mg
Total Carb
60 g
Sugars
16 g
Protein
43 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Grate the zucchini. Halve, peel and small-dice the onion.
Make the filling
In a large pan, heat a drizzle of oil on medium-high. Add the onion and sauté, 1 to 2 min., until fragrant. Add the beef; season with the spices and S&P. Cook, breaking up the meat, 3 to 5 min., until partially cooked. Add the zucchini and cook, stirring occasionally, 2 to 3 min., until the zucchini has softened and the beef* is cooked through. Add the tomato sauce and cook, stirring occasionally, 2 to 3 min., until slightly reduced.
Assemble the ‘lasagna’
Stack the tortillas and cut into 6 wedges. In a medium baking dish, evenly spread ⅓ of the filling. Top with ⅓ of the tortillas. Reserving ⅓ of the cheese, assemble the dish by layering the remaining filling, remaining tortillas and the cheese. Top the final layer with the salsa verde and reserved cheese.
Bake the ‘lasagna’
Bake the ‘lasagna’, 13 to 15 min., until heated through. Switch the oven to broil, 2 to 3 min., until golden brown. Let rest for 5 min.
Make the olive sour cream
Meanwhile, thinly slice the scallion on an angle. Finely chop the olives. In a small bowl, combine the sour cream, olives and ½ the scallion.
Plate your dish
Divide the ‘lasagna’ between your plates. Top with the olive sour cream. Garnish with the remaining scallion. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
