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 Essential 8% Fat British Pork Mince; 1 Essential Onion, finely chopped; 300 g Frozen Essential Grilled Vegetable Mix; 400 g can Essential Chopped Tomatoes; 395 g can Essential Red Kidney Beans In Chilli Sauce; 3 Essential Large Tortilla Wraps; 1 ripe Essential Avocado, cut into small chunks; 25 g pack coriander, to serve; 1 Essential 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 fat2 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.

Ingredients

1 tbsp Essential Olive Oil
500g Essential 8% Fat British Pork Mince
1 Essential Onion, finely chopped
300g Frozen Essential Grilled Vegetable Mix
400g can Essential Chopped Tomatoes
395g can Essential Red Kidney Beans In Chilli Sauce
3 Essential Large Tortilla Wraps
1 ripe Essential Avocado, cut into small chunks
¼ x 25g pack coriander, to serve
1 Essential Lime, wedges, to serve

Method

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

If feeding a crowd, oil and cut extra tortillas from the pack, spread onto a baking tray and bake in a hot oven until crisp and golden, to serve on the side with a green salad. Any remaining tortillas can also be frozen, ready to be used another time. Save the remaining coriander from this recipe to use across the week in alternative meals, such as the crisp tikka fish with crushed minty peas, or add to salads, stir fries and soups.