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BEEF TACO PIE

  • Medium
  • Cooking Time: 25min
  • Preparation Time: 20min
  • Serves: 6 portions
BEEF TACO PIE

Ingredients:

Topping

  • 6 23 cm tortillas
  • 1 cup sour cream, lightly whipped
  • ½ cup cheddar cheese
  • 1 avocado, sliced thinly in half moons
  • ½ cup chunky salsa
  • 2 tbsp chopped parsley or spring onion

Spicy Mince

  • 3 tbsp oil
  • ¾ cup onion, diced finely
  • ½ cup green onion, diced
  • 1 tsp crushed garlic
  • 1 tsp chilli, finely chopped
  • ½ tsp cumin, ground
  • ½ tsp coriander, ground
  • 1 tsp paprika
  • 1 sachet KOO Tomato Paste
  • 500 g lean beef mince
  • 1 each beef stock cube
  • ½ cup Mrs Balls Hot Chutney
  • 3 tbsp Worcestershire Sauce
  • 2 tbsp fresh coriander, chopped
  • Salt & pepper

Beans Mixture

  • 1 can KOO 4 Bean Mix, drained and rinsed
  • 1 can KOO Whole Kernel Corn, drained
  • 1 can Fresh Garden Peas, drained and rinsed
  • 1 cup cheddar cheese, grated
  • 1 cup mozzarella cheese, grated
  • ½ cup red pepper, finely diced or peppadew
  • 3 tbsp parsley or chives, finely chopped

Kitchen gadgets:

23cm cake tin, pot, pan, spatula or cake lifter

Method:

  1. Meat: Heat the oil and fry the onion, garlic, chilli and spices for a few minutes until softened. Add the rest of the ingredients and mix well. Bring to the boil and simmer uncovered for 10 minutes. Adjust the seasoning.
  2. Beans Mixture: Mix all ingredients together.
  3. Preheat the oven to 180°C.
  4. In a greased springform cake tin layer the ingredients in the following way: Wrap-Mince-Wrap-Beans Mix-Wrap-Mince-Wrap-Beans Mix-Wrap-Mince-Wrap.
  5. Before serving, heat in the oven for 15 Minutes.
  6. Take out the oven and cut into wedges with a sharp knife. Keep it in the cake tin.
  7. Top with sour cream, grated cheddar cheese and thinly sliced avocado.
  8. Dot salsa around on each wedge and then sprinkle with chopped parsley or spring onion.
  9. Loosen the tin and take away the sides. Using a spatula or cake lifter, lift a wedge onto serving plate and serve.

Credit/Source:

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