Mexican tortilla
pie
2 teaspoons olive oil
1 large red onion, finely
chopped
1 teaspoon YIAH Herb and Garlic Dip Mix
500g beef mince
1 small red capsicum,
finely chopped
125g can corn kernels,
drained, rinsed
1 - 2 teaspoons YIAH Casa Mexicana Seasoning
415g can diced tomatoes
1/2 cup torn fresh
coriander leaves
4 tortillas
1 1/2 cups grated tasty
cheese
1 large tomato, deseeded,
finely chopped
Preheat oven to 180°C. Heat
oil in a frying pan over medium-high heat. Reserve 2 tablespoons onion. Add remaining
onion to pan. Cook, stirring, for 3 minutes or until soft. Add mince and YIAH Herb and Garlic Dip Mix. Cook, breaking
up mince with a wooden spoon, for 8 minutes or until browned.
Add capsicum, corn (reserve 2 tablespoons of corn) and YIAH Casa Mexicana Seasoning. 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.
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.
Bake for 15 minutes or
until cheese is golden. Set aside for 5 minutes before removing from pan.
Meanwhile, combine chopped
tomato, reserved onion and corn, and coriander in a bowl. Serve pie with tomato mixture.
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