Open Mexican Pies

Open Mexican Pies
Preparation time is 40minutes
Cook time is 20minutes
Total time is 1hours
Serve is for 10 people
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Difficulty level: 3 out of 4

11 Ingredients

Number of servings
10
  • 35grams taco seasoning mix
  • 200milliliter sour cream (to serve)
  • 1 red capsicum, halved, deseeded, coarsely chopped
  • 1/4 cup coriander, chopped (plus fresh leaves to serve)
  • 1 large red onion, coarsely chopped
  • 400grams can diced tomatoes
  • olive oil
  • 420grams can red kidney beans, drained, rinsed
  • 800grams beef mince
  • 1tablespoons olive oil
  • 3 sheet ready-rolled short crust pastry, just thawed

Nutrition per serving

2410 Kilojoules or 576 Calories
28% of daily energy intake*
Protein
21.7grams
Fat
37.5grams
Carbs
36.3grams
Sugars
5.4grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 200°C. Spray ten 150ml-capacity muffin pans with olive oil spray to grease. Cut the pastry sheets into quarters. Line the muffin pans with pastry squares. Place in the fridge for 10 minutes to rest.

Step 2 of 4

Cover the pastry bases with non-stick baking paper. Fill with pastry weights or rice. Bake in oven for 10 minutes. Remove paper and pastry weights or rice. Bake for a further 10 minutes or until golden.

Step 3 of 4

Meanwhile, heat the oil in a non-stick frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the onion and capsicum. Cook, stirring, for 5 minutes or until onion softens. Add taco seasoning and cook, stirring, for 1 minute or until aromatic. Add the beans, tomato and water. Cook, stirring, for 5 minutes or until the mixture thickens. Stir in the coriander.

Step 4 of 4

Divide the pastry cases among serving plates. Spoon the beef mixture among pastry cases. Top with sour cream and coriander leaves to serve.

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