Ingredients:

  • 1 Tablespoon Olive Oil
  • 1 medium Yellow Onion, diced
  • 1 lb Lean Ground Beef
  • 2 Tablespoons Taco Seasoning Mix
  • 1/2 cup Water (or low-sodium beef stock)
  • 8 – 10 small Corn Tortillas, quartered or torn
  • 1 can (15 oz) Canned Sweetcorn, drained
  • 1 can (15 oz) Creamed Corn
  • 1 Large Egg, lightly beaten
  • 1/2 cup Sour Cream or Plain Greek Yoghurt
  • Salt and Black Pepper, to taste
  • 8 oz Monterey Jack or Mature Cheddar, grated
  • 2 Tablespoons Coriander (Cilantro), chopped (for garnish)

Instructions:

  1. Preheat the oven to 190°C (375°F). Lightly grease the 9x13 inch baking dish. Tear the corn tortillas into rough 1-inch pieces and reserve.
  2. Heat the olive oil in a large skillet over medium-high heat. Sauté the diced onion until softened (about 5 minutes). Add the ground beef and cook until browned. Drain off any excess grease thoroughly.
  3. Stir in the taco seasoning and the water (or stock). Bring to a simmer and cook for 2 minutes until the liquid has mostly absorbed, creating a rich sauce. Remove from heat.
  4. In a separate medium mixing bowl, combine the drained sweetcorn, the creamed corn, the beaten egg, and the sour cream (or yoghurt). Season generously with salt and pepper. Whisk until fully combined.
  5. Scatter half of the torn corn tortillas evenly across the bottom of the prepared baking dish. Spoon the entire seasoned beef filling mixture over the tortilla pieces. Layer the remaining torn tortillas on top of the beef.
  6. Pour the creamy corn custard mixture evenly over the top of the tortillas, ensuring all the surface area is covered. Sprinkle the grated cheese evenly over the corn mixture.
  7. Bake the casserole for 25–30 minutes, or until the cheese is melted and bubbling, and the corn mixture is set in the centre. Remove from the oven and allow it to rest for 5 minutes before slicing and garnishing with fresh coriander.