Mexican Beef Dutch Baby

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15 Ingredients

Number of servings

2tablespoons extra virgin olive oil
20grams unsalted butter, chopped
3/4 cup Woolworths self-raising flour
3/4 cup milk
4 free range eggs
1/2 cup shredded mozzarella
420grams Woolworths can corn kernels, drained
250grams beef mince
35grams Woolworths taco seasoning mix
420grams Macro no-added-salt black beans, rinsed, drained
1 avocado, sliced
1 1 tomato, coarsely chopped
1/3 cup Woolworths sour cream
1/4 bunch coriander, leaves picked
2 spring onions, thinly sliced into strips

Nutrition per serving

36% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Combining the best of breakfast and dinner, this affordable golden pancake delivers big on flavour with its delectable Mexican toppings.

Method

Step 1 of 4

Preheat oven to 220°C/200°C fan-forced. Place oil and butter in a 1.25L (5-cup-capacity) large (26cm-wide) ovenproof non-stick frying pan. Place prepared pan in oven for 5 minutes or until the oil mixture is very hot while preparing batter.

Step 2 of 4

Place flour in a large bowl. Make a well at centre. Add milk and eggs and whisk until smooth. Season. Pour into hot pan. Sprinkle with mozzarella. Bake for 25 minutes or until puffed and golden.

Step 3 of 4

Meanwhile, heat a large non-stick frying pan over medium-high heat. Add corn and cook, covered, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Add beef and cook, stirring to break up any lumps, for 4 minutes or until browned. Add taco seasoning and ½ cup water and bring to the boil. Reduce heat, simmer for 5 minutes or until reduced slightly. Stir in beans.

Step 4 of 4

Top Dutch baby with beef mixture, corn, avocado, tomato and sour cream. Serve sprinkled with coriander and onion.