Photo of Beef tortilla pie by WW

Beef tortilla pie

11
11
11
SmartPoints® value per serving
Total Time
1 hr 10 min
Prep
30 min
Cook
40 min
Serves
4
Difficulty
Moderate
Make the much loved tortillas a little differently tonight by layering the components in a pie dish. Topped with sour cream and salsa it looks great and tastes even better!

Ingredients

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Zucchini

2 medium, coarsely grated

Carrot(s)

1 medium, coarsely grated

Garlic

2 clove(s), crushed

Reduced-salt taco seasoning mix

30 g, (1x30g packet)

Extra lean beef mince

500 g

Tomato paste

2 tbs

Canned diced tomatoes

400 g, (1x 400gcan)

Extra light tortilla

125 g, (5 x 25g)

Reduced-fat 15% cheddar cheese

100 g, grated

Extra light sour cream

¼ cup(s), (60ml)

Fresh coriander

½ cup(s), sprigs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 20cm round springform cake tin with oil.
  2. Heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add zucchini and carrot. Cook, stirring, for 3 minutes or until tender. Add garlic, seasoning and mince. Cook, stirring to break up lumps, for 5 minutes or until browned. Add paste and tomatoes and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until sauce has slightly thickened.
  3. Place 1 tortilla over base of prepared pan. Top with 1 cup of beef mixture. Repeat layering with remaining tortillas and beef mixture, finishing with a tortilla. Sprinkle with cheese. Bake for 20 minutes or until cheese is golden and melted. Serve with sour cream and coriander.

Notes

SERVING SUGGESTION: Spinach leaves, plus salsa made with ½ avocado (chopped), 125g grape tomatoes (halved), ¼ cup chopped fresh coriander leaves, drizzled with 2 tablespoons of lime juice. TIP: Mince mixture suitable to freeze for up to 3 months.