You've gotta to love a dish that comes as a happy package of carbs, veg and protein which can take care of itself in the oven while you get on with more important things like cracking a cold Mexican beer and watching reality TV.

We take slow-roasted, spice-rubbed, shredded beef, mix it with a tangy homemade barbecue sauce and use it to fill tortillas which are then blanketed with more of the sauce and sprinkled with mozzarella. 

Beef brisket, garlic, jalapenos, cumin, ground and fresh coriander, smoked paprika, cayenne pepper, salt, onion, allspice, brown sugar, crushed tomatoes, red wine vinegar, olive oil, wheat tortillas, mozzarella.
Gluten, Dairy, Soy.
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL3.3g24.8g
- SATURATED1.2g9.3g
- SUGARS2.8g21.7g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Serve with guacamole, a squeeze of lime juice and a scattering of finely sliced red onion and coriander leaves. Or try the coriander-jalapeno salsa below.

A big fresh salad on the side would be good, too.

This dish comes uncooked in a foil tray, ready to bake.

SMALL: Remove the plastic film and place in a preheated 180C oven for 30 (from defrosted) to 45 minutes (from frozen), or until it is heated through and the cheese is bubbling. Cover with foil if the top is browning too quickly. 

LARGE: Remove the plastic film and place in a preheated 180C oven for 40 (from defrosted) to 50 minutes (from frozen) or until heated through and the cheese is bubbling. 
Cover with foil if the top is browning too quickly. 

DEFROST INFORMATION: May be cooked straight from frozen or defrost overnight in the fridge. Once defrosted, keep refrigerated and cook and consume within 48 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.