Nacho Pie

Yeah (I think I feel like I’m winning a football match)! It is my favorite occasion of the month – guess what it is Cinco De Mayo day! Unlike last year we didn’t organize a gathering but instead baked a Nachos Pie for a mini Movie Party! Nachos is one of those universal foods that everyone loves, whether health conscious or not!

You can be as generous as you want – or not – with the corn chips. With a dish like this, 6 or so corn chips per serving seem to go a long way and that is a LOT less than the 30 or so I’d ordinarily scoff down for Nachos! It’s also surprising how far this recipe goes. We used to think it was just for 4 – but really, it serves 6 quite generously. Or even 8 for ordinary people.

We filled out the beef filling with mixed beans but you can substitute with any type of beans you want. Or you could even cut down the amount of beef in this even further and add other vegetables – corn, diced zucchini and bell peppers (capsicum) would be fabulous in this!

You will find the filling very saucy. The reason is that the extra sauce is used to top the final layer. The alternative is to make the filling and a separate sauce, but to us, that’s just too much effort for midweek! So we make it all in one pan then use a slotted spoon to scoop out meat for the layers without too much sauce, then pour the sauce over the final layer.

SO TASTY!We could eat this every night. We just adore Mexican food (real and Tex-Mex!).

We specially made a Pico de Gallo for this recipe and the juiciness it amazing. Simply, combine ingredients in a bowl. Toss and adjust salt/pepper to taste.
Ingredients |
  • 1/2 avocado, diced
  • 1 large tomato, deseeded and diced
  • 1/4 Spanish (red) onion, diced
  • 2 tbsp lime juice (fresh or bottled)
  • 3 tbsp fresh coriander leaves
  • 1/2 tbsp olive oil

Using avocado here give the nacho a buttery texture, making it less dry which means allow you to eat more of them. Remember to deseed the tomato here as you don’t want the Pico de Gallo to be too wet.

Ingredients |

  • 1 tbsp olive oil
  • 1 white onion, diced 
  • 2 garlic cloves
  • 400 g ground mince beef (use lean!)
  • 28 g packet Taco Seasoning
  • 1/2 tsp black pepper
  • 700 g tomato pureed canned tomatoes
  • 1/2 cup water
  • 400 g canned mixed beans, drained
  • 3 – 4 soft tortillas (flour or corn) – for layering
  • 1 cup grated cheese (I used mozzarella, but any melting cheese is fine)
  • 70 g corn chips
  • Sour cream to serve

Method |

Preheat the over to 350F/180C. Heat the oil in a large skillet over high heat. Add the garlic and onion, and cook until translucent. Then, cook them by adding in the beef, breaking up into pieces, until browned. Lastly, with Taco Seasoning and pepper about halfway through browning the beef. Add the tomato passata, water, and beans. Cook for 5 minutes, stirring occasionally until thickened but still very saucy. Remove from heat.

Lay a tortilla in a pie dish (24 cm / 9-inch diameter). Use a slotted spoon to top with just under 1/2 the meat. Try to avoid using too much sauce so sort of “shake” each spoonful to drain out the sauce. Top with another tortilla + torn/cut pieces of another tortilla to cover completely. Adding the remaining meat, again avoiding the sauce. Lastly, with remaining tortillas, then pour over all the sauce (and any residual meat).
Place in the oven and bake for 20 minutes. If you’re worried about overspill, place it on a baking tray. Remove from the oven, cover with corn chips then scatter with cheese. Bake until the chips are a bit golden and the cheese is melted – 10 to 15 minutes. Serve, topped with Pico De Gallo and Sour Cream on the side if using.

Share with us do you like it. Take a photo of your version, send us an email, tag us on Instagramtweet us, anything. We love to see you trying out our recipe!

xoxo, Angela

No Comments

    Leave a Reply