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Nadiya Hussain’s Dump-It-All-In Mexican Dinner

Savoury tomatoey mince warmed up with jalepeńos and topped with cheese, sour cream, and guacamole. This time-saving and filling mid-week meal is as easy as the name would suggest.

From the book


This is the kind of meal that saves my rear end when I am in a rush or just need a quick dinner. The clue is in the name. It’s a dump-it-all-in-style dish of simply spiced cooked mince, mixed with crisp tortilla strips, baked with cheese and jalapeño chillies. Easy, simple and delicious.

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4 large tortilla wraps, sliced into strips
4 tbsp oil
1kg lamb mince
4 tbsp garlic paste
2 onions, finely diced
2 tsp salt
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp chilli flakes
2 tbsp tomato purée
400g tin of chopped tomatoes
50ml Worcestershire sauce
To serve:
220g Cheddar cheese, grated
425g jalapeños, drained
sour cream
thinly sliced fresh coriander
lime wedges


Preheat the oven to 210°C/fan 190°C/gas mark 6/7.

Add the tortilla strips to a baking tray. Drizzle over the oil and bake in the oven for 15 minutes till the strips are golden. Leave the oven on.

Take the strips out and leave to one side. Start browning the mince on the hob in a large flameproof casserole dish. Once browned, remove with a slotted spoon onto a plate and set aside.

Pour a little more oil into the pan. As soon as the oil is hot, add the garlic and cook for just long enough to brown it slightly. Add the onion and salt and cook till the onion is soft and golden.

Now for the spices. Add the cumin, coriander and chilli flakes and cook for a minute before adding the tomato purée, tomatoes and Worcestershire sauce. Cook for 10 minutes. Add the mince and cook with the lid off till the mince is cooked and the sauce has thickened.

Now, add the toasted tortilla chips and mix through, leaving a few of those crispy bits to poke out.

Sprinkle over with cheese and jalapeños and bake in the oven for 20 minutes till the cheese is oozy. Take out, dollop over sour cream and guacamole, sprinkle on coriander, squeeze over some lime juice and add the wedges and you are ready to eat your dump-itall-in-the-pan Mexican dinner!


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From the book: Nadiya’s Everyday Baking

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