Mexican beef pie

The Aussie meat pie gets a Mexican makeover with tortillas, spices, salsa and sour cream.

  • 30 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


  • 1 seeded, peeled, chopped avocado
  • 6 halved cherry tomatoes
  • 1 finely chopped green onion
Mexican beef pie
  • 1 tablespoon oil
  • 1 finely chopped onion
  • 500 gram beef mince
  • 140 gram tub tomato paste
  • 40 gram packet burrito seasoning mix
  • 400 gram can diced tomatoes
  • 420 gram can kidney beans, rinsed, drained
  • 420 gram can corn kernels, drained
  • 4 tortillas
  • 1/2 cup tasty cheese, grated
  • corn chips, to serve
  • sour cream, to serve


  • 1
    In a small bowl, combine all ingredients.
  • 2
    Scatter salsa over pie. Serve topped with corn chips and dollops of sour cream.
Mexican beef pie
  • 3
    Preheat oven to moderate, 180°C. Lightly spray a 20cm pie dish with oil.
  • 4
    In a large saucepan, heat oil on high. Saute onion 1-2 minutes or until tender. Add mince and cook for 4-5 minutes or until well browned, breaking up lumps.
  • 5
    Stir in tomato paste and seasoning mix and cook for 1-2 minutes. Add tomatoes, beans and corn. Reduce heat to medium and simmer for 5-10 minutes or until sauce thickens.
  • 6
    Meanwhile, heat tortillas in microwave on medium (50%) power for 1 minute or until soft. Arrange tortillas in dish, overlapping to form a shell. Spray with oil. Bake 10-15 minutes or until golden.
  • 7
    Spoon hot mince mixture into shell. Sprinkle with cheese. Bake for 4-5 minutes or until cheese melts.


To make individual pies, line each hole of a Texas muffin pan with a tortilla.

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