Name: Turkey tortilla pie
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 onions finely chopped; 1 tbsp olive oil plus a little extra if needed; 2 tsp ground cumin; 500g pack turkey mince; 1 ½ tbsp chipotle paste; 400g can chopped tomato; 400g can kidney bean drained and rinsed; 198g can sweetcorn drained; 2 corn tortillas snipped into triangles; small handful grated cheddar; 2 spring onions finely sliced

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Turkey tortilla pie

Turkey tortilla pie

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.3 out of 5.44 ratingsRate

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Top a chilli con carne with snipped tortilla wraps for this healthy one-pot that fuses nachos with enchiladas

Freezable (Freeze cooked mince only)

Healthy

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Mexican corn on the cob

A star rating of 4.8 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

2 onions

finely chopped
1 tbsp olive oil

plus a little extra if needed
2 tsp ground cumin
500g pack turkey mince
1 ½ tbsp chipotle paste
400g can chopped tomato
400g can kidney bean

drained and rinsed
198g can sweetcorn

drained
2 corn tortillas

snipped into triangles
small handful grated cheddar
2 spring onions

finely sliced

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Nutrition: per serving

kcal420

low
fat12g

low
saturates3.6g
carbs33g
sugars11g
fibre7.9g
protein42g
salt1g

Method

step 1

In a deep flameproof casserole dish, cook the onions in the oil for 8 mins until soft. Add the cumin and cook for 1 min more. Stir in the mince and add a bit more oil, if needed. Turn up the heat and cook for 4-6 mins, stirring occasionally, until the mince is browned.
step 2

Stir in the chipotle paste, tomatoes and half a can of water, and simmer for 5 mins. Mix in the beans and sweetcorn, and cook for a few mins more until thick, piping hot and the mince is cooked.
step 3

Heat the grill. Take the pan off the heat and put the tortilla triangles randomly on top. Scatter over the cheese and grill for a few mins until the topping is crisp, taking care that it doesn’t burn. Sprinkle with the spring onions and serve.

Recipe from Good Food magazine, November 2012

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A star rating of 4.3 out of 5.44 ratings

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