Family taco pie

Name: Family taco pie
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp Essential Olive Oil; 500 g free range 5% fat lean pork mince; 1 onion, finely chopped; 300 g Frozen Essential Grilled Vegetable Mix; 400 g can chopped tomatoes; 395 g can Essential Red Kidney Beans In Chilli Sauce; 3 large tortilla wraps; 1 ripe avocado, cut into small chunks; 25 g pack coriander, to serve; 1 lime, wedges, to serve

A big sharing dish that’s quick to simmer. The pork and bean chilli base is also perfect for rolling into fajitas and serving with rice, if you prefer.

4.5 out of 5 stars(9) Rate this recipe

HealthyLow in saturated fatHigh proteinSource of fibre3 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp Essential Olive Oil
500g free range 5% fat lean pork mince
1 onion, finely chopped
300g Frozen Essential Grilled Vegetable Mix
400g can chopped tomatoes
395g can Essential Red Kidney Beans In Chilli Sauce
3 large tortilla wraps
1 ripe avocado, cut into small chunks
¼ x 25g pack coriander, to serve
1 lime, wedges, to serve

Preheat the oven to 200°C, gas mark 6. Heat 1 tsp oil in an ovenproof frying pan or wide, flameproof casserole. Fry the pork mince over a high heat for 5 minutes, until turning golden.
Add the onion and frozen vegetables. Keeping the heat high, cook for 8-10 minutes, until the pork has browned with no pink meat and the vegetables are soft.
Pour in the tomatoes and the kidney beans, season, then cover and simmer for 10 minutes until rich and thick.
Brush 1 side of each tortilla with a little of the remaining oil, stack, then cut into 8, like a cake. Scatter the tortilla 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 and coriander and serve with lime wedges.

Cook’s tip

Oil the leftover tortillas, cut them into triangles, spread them onto a baking tray and bake until crisp and golden. Keep in an airtight tin for a few days, and have them with dips - or just nibble on their own.

Typical values per serving when made using specific products in recipe