Name: Mexican-inspired beef pie
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: Mexican beef pie; 1 tablespoon extra-virgin olive oil; 1 large (300g) red onion, diced; 1 medium (200g) red capsicum, diced; 500 g minced beef; 2 x 400g canned diced tomatoes; 420 g canned kidney beans, drained and rinsed; 3 (750g) fresh corn cobs, kernels removed; 35 g taco seasoning; 1/2 cup coarsely chopped coriander leaves; 4 tortillas; 1 cup (100g) coarsely grated mozzarella; cherry tomatoes, cucumber and coriander, for serving

Ingredients

Mexican beef pie

1 tablespoon extra-virgin olive oil

1 large (300g) red onion, diced

1 medium (200g) red capsicum, diced

500 g minced beef

2 x 400g canned diced tomatoes

420 g canned kidney beans, drained and rinsed

3 (750g) fresh corn cobs, kernels removed

35 g taco seasoning

1/2 cup coarsely chopped coriander leaves

4 tortillas

1 cup (100g) coarsely grated mozzarella

cherry tomatoes, cucumber and coriander, for serving

Method

Mexican beef pie

1.Heat the olive oil in a large saucepan over medium-high heat; cook the onion and capsicum, stirring, for about 5 minutes, or until tender. Increase heat to high, add minced beef, and cook, stirring, for 5 minutes or until browned. Add tomatoes, kidney beans, corn and seasoning, and simmer, uncovered, for 15 minutes or until thickened. Remove from heat; stir in coriander leaves. Season to taste.

2.Preheat the oven to 200C (180C fan-forced). Line the base and sides of a 22cm round springform pan with baking paper; place on oven tray.

3.Line base of pan with a tortilla; top with one-third of the beef mixture. Repeat layering with remaining tortillas and beef mixture, finishing with a tortilla; sprinkle with cheese. Bake for 30 minutes until browned lightly. Stand for 5 minutes before unclipping sides of pan.

4.Serve topped with chopped cherry tomatoes, cucumber and fresh coriander.

Not suitable to freeze or microwave.
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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