Save to your scrapbook
Family taco pie
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp olive oil
500g pack essential Waitrose Pork Mince (8% fat)
1 onion, finely chopped
300g essential Waitrose Frozen Grilled Vegetable Mix
400g can essential Waitrose Chopped Tomatoes
395g can essential Waitrose Red Kidney Beans In Chilli Sauce
3 Santa Maria Corn And Wheat Soft Tortillas
1 avocado, chopped
Coriander, to serve
1 lime, in wedges
1. Preheat the oven to 200°C, gas mark 6. Heat 1 tsp oil in an ovenproof frying pan. Fry the pork over a high heat for 5 minutes until turning golden. Add the onion and frozen vegetables, keep the heat high, and cook for 8-10 minutes until the meat has browned and the vegetables are soft.
2. Pour in the tomatoes and the chilli beans, season, then cover and simmer for 10 minutes until rich and thick.
3. Brush one side of each tortilla with a little oil, stack, then cut into 8, like a cake. Scatter the triangles over the chilli, oil-side up. Bake for 10 minutes or until the mixture is bubbling and the tortillas are crisp. Scatter with the avocado, coriander if using, and serve with lime wedges.
Cook’s tip If you’re feeding a hungry crowd, oil and cut extra tortillas, spread onto a baking tray and bake in a hot oven until crisp and golden, to serve on the side.
Typical values per serving: