Name: Mexican beef pie
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: Salsa; 1 seeded, peeled, chopped avocado; 6 halved cherry tomatoes; 1 finely chopped green onion; 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

Mexican beef pie

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

Serves 6

Prep

30M

Cook

40M

Total

1H 10M

Ingredients

Salsa

1 seeded, peeled, chopped avocado

6 halved cherry tomatoes

1 finely chopped green onion

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

Method

Salsa

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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