Australian content creator and recipe developer Caillin Bursill is revolutionising weeknight dinners with her incredibly simple 'dump and bake' method. This approach eliminates the need for multiple pots and pans, allowing busy home cooks to simply combine all ingredients in a single tray and let the oven do the work.
Two Irresistible One-Pan Wonders
Caillin recently showcased two crowd-pleasing recipes perfect for the time-poor cook. The concept is straightforward: preheat your oven, add all the raw ingredients to a large baking dish, mix, cover, and bake. The result is a flavourful, home-cooked meal with minimal effort and cleanup.
One-Pan Nacho Rice Bake
This hearty dish combines the familiar, comforting flavours of nachos into a complete, baked meal. To begin, preheat your oven to 200°C.
In a large baking dish, you will combine 500g of beef mince, one diced onion, one diced red capsicum, two packets of taco seasoning, one cup of rinsed uncooked white long-grain rice, 600g of salsa, and 500mL of beef stock. Mix everything thoroughly, making sure the rice is fully submerged in the liquid.
Cover the dish tightly with foil and bake for 45–50 minutes. Give it a good stir, then continue baking until the rice is perfectly tender. The total cooking time is approximately 65 minutes, though you may need to add a little extra stock or water if it looks dry.
Remove the foil, sprinkle a generous amount of shredded cheese over the top, and bake uncovered for another 10–15 minutes, or until the cheese is melted and golden. Serve this delicious bake hot with your favourite toppings like sour cream, avocado, corn chips, and pico de gallo.
Tuscan Chicken Bake
For a creamy, Italian-inspired dish, try the Tuscan Chicken Bake. Preheat your oven to 180°C fan-forced.
Start by adding 500g of diced chicken breast or thigh to a large baking dish. Toss the chicken with 20g of Mingle Tuscan Chicken Seasoning to coat it evenly.
To the same dish, add 720g of chicken stock, 300g of heavy cream, 150g of sun-dried tomatoes, 75g of grated Parmesan, some minced garlic, and 350g of uncooked rigatoni or penne pasta. Give everything a really good stir to combine.
Cover the dish tightly with foil and bake for 40 minutes. Carefully remove the foil, stir through 30g of baby spinach until it wilts, and top the bake with an additional 50g of Parmesan cheese.
Return the dish to the oven, uncovered, and bake for a further 10-15 minutes, or until the pasta is tender and the sauce is beautifully bubbly. Let it sit for about 5 minutes before serving. For an extra touch, top with more Parmesan and fresh basil.
The Ultimate Solution for Easy Evenings
Caillin Bursill's 'dump and bake' series proves that you don't need to be a master chef or spend hours in the kitchen to put a delicious, home-cooked meal on the table. These recipes are a game-changer for Australian families, students, and anyone looking for a simple cooking solution without sacrificing flavour. The method saves time on both preparation and cleaning, making it an ideal approach for any night of the week.
