Mexican Beef Slice

Difficulty | Serves 6 | Book 7

Mexican Beef Slice Cookbook 7

400g very lean beef mince
cooking spray
¾ cup onion diced
½ cup green capsicum diced
½ cup frozen corn kernels
1 teaspoon crushed garlic (in jar)
3 tablespoons reduced-salt taco seasoning
1 teaspoon ground cumin
⅛ teaspoon chilli powder
1 whole egg
2 egg whites
1½ cups skim milk
1 cup self-raising flour
½ teaspoon ground black pepper
2 medium size tomatoes
½ cup (50g) 30% reduced-fat tasty cheese finely grated

Per serve
Kilojoules1085 (cals 259)


Preheat oven 200ºC fan forced.

1: Sauté mince in a medium size non-stick frypan that has been coated with cooking spray, until browned.

2: Add onion, capsicum, corn and garlic and cook for 2 minutes. Add taco seasoning, cumin and chilli powder, combining well. Cook a further 1 minute, then leave to one side.

3: Beat egg, egg whites and milk together in a medium size mixing bowl using an electric beater. Add flour and pepper and beat until well blended.

4: Pour egg mix into a quiche or pie plate that has been coated with cooking spray.

5: Spoon mince mixture over top, then level.

6: Cut tomatoes into slices and place on top of mixture. Sprinkle with cheese and bake 35-40 minutes or until cheese has browned.

Suitable to be frozen.

Dietitian's tip

Reduced-fat cheese contains the same nutrients as full-fat cheese, including calcium, zinc, vitamin A and D, but it is lower in total and saturated fat. Low-fat dairy products are always a great alternative to full-fat.

Related Products