Recipe Index

Ingredients

• 1 tbsp olive oil
• 1 onion, diced (brown, yellow, white)
• 2 garlic cloves
• 13 oz ground/mince beef ((use lean!))
• 1 (1 oz) packet taco seasoning
• 1/2 tsp black pepper
• 24 oz tomato passata or pureed canned tomatoes
• 1/2 cup water
• 14 oz canned red kidney beans ((or any other beans), drained)
• 3 - 4 soft tortillas ((flour or corn) - for layering)
• 1 cup grated cheese ((I used mozzarella, but any melting cheese is fine))
• 2 oz corn chips
• 1/2 avocado, diced
• 1 large tomato, deseeded and diced
• 1/4 spanish ((red) onion, diced)
• 2 tbsp lime juice ((fresh or bottled))
• 3 tbsp fresh coriander leaves
• 1/2 tbsp olive oil
• Salt and pepper
• Sour cream

Method

1. Set the oven at 350°F.
2. Heat the olive oil in a large skillet over high heat, add the diced onion and garlic cloves, and cook until the onion turns translucent.
3. Add the ground beef and brown it, breaking it into small pieces, stirring the packet of Taco Seasoning and black pepper through about halfway through the browning.
4. Pour in the tomato passata and water, add the drained canned red kidney beans, and simmer for 5 minutes, stirring occasionally, until the sauce thickens but stays saucy, then take the pan off the heat.
5. Lay a soft tortilla in a 9-inch pie dish and spoon just under half the beef over it with a slotted spoon, shaking off excess sauce.
6. Cover with another tortilla plus torn pieces of a third to plug the gaps, add the remaining beef, then finish with the last tortillas and pour all the reserved sauce over the top.
7. Bake the pie for 20 minutes.
8. Scatter the corn chips and grated cheese over the pie and bake 10 to 15 minutes more until the chips turn golden at the edges and the cheese melts.
9. Stir the diced avocado, deseeded and diced large tomato, diced spanish onion, lime juice, fresh coriander leaves, the ½ tablespoon olive oil, and salt and pepper into a fresh salsa.
10. Serve slices of the pie topped with the salsa and with sour cream on the side.

Prep: 10 min · Cook: 40 min · Total: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data