Beef tortilla pie

Total Time
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!
  • 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)
  • Beef, mince, extra lean, raw
    500 g
  • tomato paste
    2 tbs
  • canned diced tomatoes
    400 g, (1x 400gcan)
  • extra light tortilla
    125 g, (5 x 25g)
  • extra light 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)
  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.
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.

Start eating better than ever!