I am always on the look out for cheap and cheerful meals, as well as ones that are quick and easy to throw together. I saw a version of this pie in an old cookbook entitled ‘Budget Meals’ that I vaguely remember purchasing from my work book club about 5 years ago. Having a look through the recipes the other day – a lot of them are quite uninspiring to say the least – a teriyaki chicken recipe called for chicken, a few sliced veggies and a jar of teriyaki sauce 🙈. And although that is not really a recipe by any stretch of the imagination – and you can find a much nicer recipe here – the book has at least given me some good ideas around quick meals that I can adapt to make a little bit fresher and, I dare say, a lot tastier.
This mexican dish is nacho average pie (like what I did there?). Dressed as a treat food in a blanket of cheesy corn chip goodness, the mince filling is actually really healthy – packed full of kidney beans, carrots, tomatoes and fresh herbs. My 4 year old thought she had hit the jackpot when dinner was served with a little corn chip crust and she ate the whole bowl! I honestly couldn’t believe it!
While there is a fair amount of good stuff already in the mince filling, it is the toppings that really bring the pie to life. I like to top mine with sour cream, freshly grated cheese, diced tomatoes and lots of avocado, as well as a squeeze of fresh lime juice, a drizzle of hot chilli sauce and a sprinkling of fresh chillis. But you can dress yours however you like!
For anyone who makes Taco Tuesday part of their regular meal planning line up, why not mix things up a bit with this delicious mexican pie. I’m sure you will be glad you did! 😋
1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
2 carrots, peeled and diced
500g lean beef mince
1/2 tsp ground cumin
1 tsp ground paprika
1 tbsp tomato paste
400g can diced tomatoes
400g can kidney beans, drained and rinsed
3/4 cup fresh coriander, chopped
salt and pepper to taste
100g salted corn chips (ie original flavour)
1/2 cup grated cheddar cheese
Toppings (adapt to suit your tastes):
1/3 cup sour cream
1/2 cup grated cheese
125g cherry tomatoes, quartered
Prep time: 10 minutes
Cook time: 20 minutes
Bake time: 10 minutes
Servings: 4 people
Preheat oven to 180C and set aside a baking dish to cook your pie.
Heat olive oil in a large heavy based sauce pan.
Add onions and garlic and cook, stirring continuously until softened.
Add diced carrots and sauté for 2-3 minutes until softened slightly.
Add the mince and cook until browned. Season with salt as it is cooking.
Add paprika, cumin, tomato paste, canned tomatoes and 1/4 cup of water and stir to combine. Allow to simmer for 2-3 minutes.
Add your drained and rinsed kidney beans and stir through. Again, allow to simmer for a couple of minutes before you add the fresh coriander.
Add your coriander and stir through. Taste your mince again and season according to your taste. I added a little bit more salt at this stage.
Transfer to your baking dish.
Top with corn chips and sprinkle with cheese. I also added some sliced chillis on one half of the pie for Rob and I. Bake in preheated oven for about 10 minutes until the cheese has melted and the chips are golden.
Serve straight away, topped with all your favourites. ENJOY! 💜