[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 16/07/24. See terms.
Photo of Beef tortilla pie by WW

Beef tortilla pie

Total Time
1 hr 10 min
30 min
40 min
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


2 medium, coarsely grated


1 medium, coarsely grated


2 clove(s), crushed

Reduced-salt taco seasoning mix

30 g, (1x30g packet)

Extra lean beef mince, raw

500 g

Tomato paste

2 tbs

Canned diced tomatoes

400 g, (1x 400gcan)

Flour tortilla(s)

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.