Mexican Bean And Beef Tortilla Pies recipe

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Mexican Bean And Beef Tortilla Pies

Packed with flavour and hot as you like, these pies are great for a midweek boost.

4		flour tortillas
2	tsp	olive oil
1		brown onion; coarsely chopped
400	g	beef mince
2	cloves	garlic; crushed
1	tsp	chilli powder; optional
425	g	can Old El Paso Mexican beans
2	Tbs	tomato paste
2/3	cup	mild cheddar cheese; coarsely grated
1/3	cup	sour cream
¼	cup	fresh coriander leaves; coarsely chopped
1/3		iceberg lettuce; finely shredded
2		tomatoes; cut into wedges

1	Preheat oven to 180°C. Line four 750ml (3-cup) capacity ovenproof dishes with the tortillas. Bake in oven for 15 minutes or until golden.
2	Meanwhile, heat the oil in a frying pan over medium heat. Add the onion and onion softens. Add mince, garlic and chilli powder and cook, stirring to break up any lumps, for 5 minutes or until the mince changes colour. Stir in the beans and tomato paste. Cook, stirring, for 2 minutes or until the mixture thickens.
3	Divide the tortilla cases among serving plates. Spoon the mince mixture among the tortilla cases. Sprinkle with cheddar. Top with the sour cream and coriander. Serve with the lettuce and tomato. Cook, stirring, for 2 minutes or until

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Oven Temperature: 180°C

Recipe Type: More Mexican Recipes, Pies, Pies In Paradise

Tips

Chicken & guacamole baskets: Omit cheddar, sour cream and lettuce. Replace beef with 400g chicken mince. Finely chop the tomatoes and combine with 2 green shallots, ends trimmed, thinly sliced, 1 avocado, halved, stone removed, mashed, 2 tsp fresh lemon juice and the coriander in a bowl. In step 3, top the mince mixture with the avocado mixture to serve.

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Vegetarian chilli with quesadillas: Omit lettuce and tomato. Replace beef with 2 zucchini, ends trimmed, coarsely chopped, and 1 red capsicum, deseeded, coarsely chopped. Increase tortillas to 8. Increase beans to 2 cans. Increase the cheddar to 80g (1 cup). Add 1 x 270g can corn kernels, drained, to the onion mixture in step 2. Place half the tortillas on a clean work surface. Sprinkle with cheddar. Top with remaining tortillas. Heat a non-stick frying pan over medium heat. Cook the tortilla stacks for 2-3 minutes each side or until golden. Cut into wedges. Divide chilli mixture among serving bowls. Top with sour cream and coriander. Serve with tortilla wedges.

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Pork & cheddar burritos: Replace beef with 400g pork mince. Increase tortillas to 8. Heat the tortillas following packet directions. Top with the mince mixture, cheddar, lettuce, tomato, sour cream and coriander. Roll up to enclose the filling. Serve.

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