Beef 'n' corn chip pie
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Beef 'n' corn chip pie

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Corn chips and mince are some of kids' favourites and here they are combined to make a great-tasting family pie - perfect for the weekend!
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 45 mins Cook: 45 mins
Serves 5-6 Serves 5-6
Excellent source of iron Excellent source of iron
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Ingredients

  • 500 grams Quality Mark lean beef mince
  • 1 sheet frozen pre-rolled savoury short pastry, defrosted
  • 1 onion, peeled and finely diced
  • 1 tablespoon chopped jalapeno peppers
  • 1 tablespoon Mexican chilli seasoning
  • ¼ cup tomato paste
  • 1 x 400 gram can tomatoes in juice
  • 1 x 400 gram can red kidney beans, drained and well rinsed
  •  

Corn chip topping

  • 150 grams corn chips
  • 1/2 cup grated Cheddar-style or mozzarella cheese

Method

Preheat the oven to 200°C.

Roll the pastry out on a lightly floured surface until it is large enough to line the base and sides of a 22cm flan dish. Prick the pastry with a fork, trim away any excess pastry and fill with baking blind material.

Bake blind in the preheated oven for 10-12 minutes. Remove the paper and baking blind material and cook for a further 7-8 minutes until well cooked.

Brown the mince in a large frying-pan and set aside. Add a dash more oil to the pan and gently cook the onion and jalapeno peppers for 7-10 minutes until softened, Increase the heat and stir in the Mexican chilli seasoning, tomato paste and canned tomatoes. Cook for 1-2 minutes before stirring in the mince. Simmer gently for 12-15 minutes.

Stir in the red kidney beans and spoon the hot mixture into the cooked pastry shell. Pile the corn chips over the filling and sprinkle the cheese on top.

Reduce heat to 180°C and bake for 8-10 minutes or until the corn chips are crispy and the cheese has melted.

This recipe is courtesy of Allyson Gofton's cookbook, Good Food Made Simple, photography by Alan Gillard
 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 295g
Energy kJ (kcal) 1984 (474)
Protein (g) 30.4
Fat (g) 22.9
Saturated (g)
8.9
Carbohydrate (g) 32.6
Sugars (g)
7.6
Sodium (mg) 407
Iron (mg) 5.5
Zinc (mg) 5.2
Vitamin B12 (ug) 2.4
Vitamin D (ug) N/A
Selenium (ug) 7.0
  • Jalapeno peppers are fairly versatile with a moderate heat level so it's great for chilli novices. When it is smoked and dried it's called a chipotle, the flavour being mildly smoky and hot. Fresh jalapeno peppers are hard to come by, so buy the bottled version, sliced and preserved in brine for on-hand any time.
  • Mexican chilli seasoning is a pre-mix blend of paprika, cumin, garlic, oregano and more. If you don't have any Mexican chilli seasoning, add 1 teaspoon each of paprika, minced fresh garlic, minced red chilli and ground cumin and ½ teaspoon each of dried oregano and ground coriander.

Fast switches

  • Use canned and pre-flavoured refried beans in sauce rather that tomato paste and kidney beans

Jazz me up

  • Add ¼ cup chopped fresh marjoram and a handful of chopped black or green olives.

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TAKAPUNA, AUCKLAND, NEW ZEALAND
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