Mexican mince bake

This 30 minute Mexican mince bake recipe is a weeknight winner! Packed with flavour and hiding a hearty serving of veges, the whole family is sure to love this tasty dish

By Jennene Plummer
  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
Follow Woman's Day on Facebook, Instagram and sign up to their e-newsletter.


Mexican mince bake
  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced
  • 2 corn cobs, kernels removed
  • 500 gram pork mince
  • 2 zucchini, finely chopped
  • 400 gram can diced tomatoes
  • 35 gram sachet taco seasoning
  • 1 cup chicken stock
  • 175 gram packet corn chips
  • 1/2 cup grated tasty cheese
  • 1/2 cup sour cream
  • coriander leaves to serve
  • 1 avocado, seeded, flesh scooped out
  • 1 tablespoon lemon juice


  • 1
    Preheat oven to hot, 200°C.
  • 2
    In a large, deep frying pan, heat oil on medium. Sauté onion and corn for 3-4 minutes until tender. Add mince and brown for 4-5 minutes, breaking up any lumps.
  • 3
    Stir zucchini, tomatoes, taco seasoning and stock through mince. Bring to the boil. Simmer for 5 minutes.
  • 4
    Arrange half the corn chips in a baking dish. Spoon mince over. Top with remaining chips and cheese. Bake for 10-12 minutes or until golden.
  • 5
    For the guacamole: In a bowl, mash avocado with juice and season to taste.
  • 6
    Serve with sour cream, coriander and guacamole.


  • Beef or chicken mince can be used, if preferred.