Ingredients:

  • 2 tsp Olive Oil
  • 1 large Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 2 kg (2.5 lbs) Lean Ground Beef
  • 1 x 400 g tin Diced Tomatoes, undrained
  • 120 ml (½ cup) Beef Stock (low sodium)
  • 2 tbsp Tomato Purée (or paste)
  • 2 tbsp Chilli Powder (mild or medium heat)
  • 1 tbsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • ½ tsp Smoked Paprika
  • Salt and Freshly Ground Black Pepper, to taste
  • 350 g (1 ½ cups) Full-Fat Sour Cream
  • 120 ml (½ cup) Medium Salsa
  • 2 tsp Lime Juice (freshly squeezed)
  • 12 large Corn or Flour Tortillas OR 6 cups Tortilla Chips
  • 375 g (3 cups) Shredded Cheese Blend (Cheddar and Monterey Jack)
  • 4 tbsp Chopped Fresh Coriander (Cilantro), for garnish
  • 4 tbsp Sliced Spring Onions (Scallions), for garnish
  • 1 large Avocado, diced or sliced, for garnish

Instructions:

  1. Preheat oven to 190°C (375°F). Lightly grease the 9x13 inch baking dish.
  2. Heat oil in the large skillet over medium heat. Add the chopped onion and cook for 5–7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the ground beef to the skillet. Break it up and cook until fully browned. Drain off any excess rendered fat thoroughly.
  4. Stir in the chilli powder, cumin, oregano, and smoked paprika. Cook for 1 minute. Add the diced tomatoes, beef stock, and tomato purée. Bring the mixture to a simmer. Reduce heat and cook uncovered for 5–8 minutes, allowing the sauce to thicken slightly. Season generously with salt and pepper. Remove from heat.
  5. In a separate medium bowl, combine the sour cream, salsa, and lime juice. Mix well until smooth (the creamy binder).
  6. Create the Base Layer: If using tortillas, lay 6 tortillas slightly overlapping in the bottom of the prepared dish to cover the surface. If using chips, layer half of the tortilla chips flat across the base.
  7. Spread half of the seasoned meat filling evenly over the base layer.
  8. Drizzle or gently spread half of the creamy sour cream mixture over the meat. Sprinkle half (1 cup) of the shredded cheese blend over this creamy layer.
  9. For the second structure layer, add the remaining 6 tortillas or the rest of the crushed chips. Top with the remaining meat filling and then the remaining creamy binder mixture.
  10. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
  11. Bake the casserole uncovered for 30–35 minutes, or until the cheese is melted, bubbly, and the filling is piping hot.
  12. Remove the casserole from the oven and let it rest for a crucial 10 minutes to allow the layers to set.
  13. Garnish with fresh coriander and sliced spring onions before slicing and serving. Serve optionally with avocado slices or extra sour cream.