Mexican Beef Slice

Difficulty | Serves 6 | Book 7

Mexican Beef Slice book 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)
GI RatingMedium


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.

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