Cheesy Beef Fajita Tortilla Bake

Prep the ingredients

• Chop the bell pepper and red onion.

Cook the smoky beef

• Heat a dash of oil in a frying pan, add the beef mince with half the garlic granules and fajita seasoning, then cook until browned, around 7 minutes.
• Stir in the bell pepper and red onion and cook for 2 minutes. Add the tomato purée and chopped tomatoes, then simmer for 7 - 8 minutes.
• Preheat the oven to 200C/180C fan.

Make the garlic butter

• In a small pan, melt the butter, stir in the remaining garlic granules and dried parsley. Cook for 1 minute then take the pan off the heat.

Assemble & bake the tortilla bake

• Check the smoky beef and adjust the seasoning to taste.
• Fill a bowl with water, one that's big enough to dip the tortillas into. Dip the tortillas one by one, quickly in and out of the water, then slice it in half (this helps you to fold the tortilla pockets more easily).
• Add a spoonful of the beef in the centre of the half tortilla and scatter over some grated mozzarella (reserve some mozzarella to finish the assembled dish) fold over each side of the tortilla so that you have a triangular pocket.
• Brush a round baking dish (we used a 26cm one) with the melted garlic butter. Arrange the tortilla pocket in the dish with the pointed end in the centre. Repeat until all the tortilla pockets are assembled in the dish.
• Brush the tops of the tortilla pockets with more garlic butter.
• Scatter over the reserved grated mozzarella. Bake for 15 - 20 minutes until the mozzarella is melted.

Plate Up

• Chop the fresh parsley. Take the bake out of the oven and scatter the parsley on top.
• Plate up and serve the bake alongside the sour cream and mixed leaf salad.