If you’re family is Taco obsessed like mine, you may want to change up Taco Tuesday a little bit. My Hidden Vegetable Mexi-Bake is not only SO simple to make, it’s perfect end of week meal where you can use up whatever is left in the crisper. I often use carrot and zucchini however this particular Mexi-Bake was made with pumpkin and mushrooms!

This recipe makes enough for two nights for all four of us (that’s also with Hubby going back for seconds, he loves this dish!) so make this one when you know you have a few busy days coming up! You can also freeze in individual portions for lunches as well.

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Fresh produce from Market Box (CODE: CSVP15 = 15% OFF)

 

INGREDIENTS:

500g Potatoes, peeled

500g Assorted vegetables, grated

1 Can Corn Kernals, drained

500g Lean Mince

1 Packet Taco Seasoning

1 Cup Grated Cheese

Butter & Milk to taste for Mashing

Shallots, sliced for serving

Sour Cream, for serving

 

METHOD:

1. Peel & chop potatoes and bring to the boil. Preheat oven to 180 Degrees Celsius (160 Degrees fan forced)

2. While potatoes are cooking, use a food processor and grate the assorted vegetables for the bake. Sautee over a medium heat until tender and add in the lean mince. Brown the mince then add taco seasoning (add any water if required but mince shouldn’t be too wet). Add in drained corn kernals.

3. Mash the potatoes with butter and milk (or sour cream or greek yoghurt) to taste.

4. Layer mince, then mashed potato and top with grated cheese and bake uncovered for 20-30 minutes until cheese is golden.

5. Serve topped with sliced shallots and sour cream.

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CSVP FOOTER

 

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