Mexican beef and bean pie

  • 40 mins preparation
  • 2 hrs 50 mins cooking
  • Serves 6
  • Print


Mexican beef and bean pie
  • 1/4 cup (60ml) olive oil
  • 750 gram beef chuck steak, chopped coarsely
  • 1/4 cup (35g) plain (all-purpose) flour
  • 1 medium brown onion (150g), chopped finely
  • 35 gram taco seasoning mix
  • 2 cup (520g) bottled tomato pasta sauce
  • 1/2 cup (125ml) chicken stock
  • 400 gram canned red kidney beans, rinsed, drained
  • 1 cup (30g) corn chips
  • 1 1/4 cup (185g) plain (all-purpose) flour
  • 1/3 cup (55g) polenta
  • 80 gram butter, chopped coarsely
  • 1 egg
  • 2 tablespoon iced water, approximately


Mexican beef and bean pie
  • 1
    Preheat oven to 180°C. Oil 24cm round loose-based flan tin.
  • 2
    Heat half the oil in large saucepan, toss beef in flour, shake away excess. Cook beef, in batches, until browned. Transfer to 3-litre (12-cup) ovenproof dish. Heat remaining oil in same pan, cook onion, stirring, until softened. Add seasoning mix, cook, stirring, 1 minute. Gradually stir in sauce and stock, bring to the boil. Pour over beef. Bake, covered, 2 hours.
  • 3
    Stir beans into beef mixture, cook, uncovered, 10 minutes. Season to taste, cool.
  • 4
    Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin, press into side, trim edge. Place on oven tray, bake about 20 minutes or until browned lightly, cool.
  • 5
    Spoon filling into pastry case. Bake about 20 minutes or until heated through. Stand pie 5 minutes, serve topped with corn chips.
  • 6
    Process flour, polenta and butter until mixture is crumbly. Add egg and most of the water, process until ingredients just come together.
  • 7
    Knead pastry on floured surface until smooth, enclose with plastic wrap. Refrigerate pastry 30 minutes.

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