2 teaspoons olive oil
1 large red onion, finely chopped
2 garlic cloves, crushed
500g beef mince
1 small red capsicum, finely chopped
125g can corn kernels, drained, rinsed
2 teaspoons Mexican chilli powder
415g can diced tomatoes
1/2 cup torn fresh coriander leaves
4 salsa-flavoured tortillas
1 1/2 cups grated tasty cheese
1 large tomato, deseeded, finely chopped
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- Step 1
Preheat oven to 180°C. Heat oil in a frying pan over medium-high heat. Reserve 2 tablespoons onion. Add garlic and remaining onion to pan. Cook, stirring, for 3 minutes or until soft. Add mince. Cook, breaking up mince with a wooden spoon, for 8 minutes or until browned.
- Step 2
Add capsicum, corn and chilli powder. Cook, stirring, for 3 minutes or until capsicum is just tender. Stir in diced tomatoes. Reduce heat to medium. Simmer, stirring, for 5 minutes or until mixture is thick. Add half the coriander. Season with salt. Stir to combine. Set aside for 10 minutes to cool.
HOW TO PREPARE CAPSICUMS1:08
Learn everything about capsicums - including how to deseed, cut, remove membrane, slice, chop, grill whole and peel.
- Step 3
Place a 6cm-deep, 20cm round springform pan on a baking tray. Place 1 tortilla in base of pan. Spread one-third of the mince mixture over tortilla. Sprinkle with 1/3 cup of cheese. Repeat layers twice with remaining tortillas, mince mixture and cheese, finishing with 1 tortilla. Sprinkle with remaining cheese.
- Step 4
Bake for 15 minutes or until cheese is golden. Set aside for 5 minutes before removing from pan.
- Step 5
Meanwhile, combine chopped tomato, reserved onion and coriander in a bowl. Serve pie with tomato mixture.