It’s Thursday (not quite Friday) and you are wondering what you are going to do for dinner. You need to keep the kids happy, have most of the ingredients in your pantry (or fridge) and not spend too much time slaving over the oven. What could you possibly cook in a hurry? This my friends.
May I present to you my Magic Mexican Tortilla Pie.
It came about a couple of years ago when I was cleaning out the fridge and found an opened bag of wraps (tortillas), sour cream, salsa and corn that needed eating. I put together this “pie” and it was seriously delicious. I also tried cooking it on a weekend when I had some time and reheated it one night after a busy day of work. It saved my bacon that night and it may save yours! Don’t forget to print off the recipe located above.
Preheat oven to 180 degrees Celsius. Chop an onion and 3 cloves of garlic and lightly fry in some oil until browned. Add 500g of pork mince and 500g of diced chicken thighs and cook until brown. Pretty easy so far!
Add 1tbs each of dried cumin and coriander powder, 1 can each of corn kernels and Mexican 3 bean can mix. Stir in 3 to 4 Chipotles in Adobo Sauce (careful, these can be hot!), 3 to 4 tablespoons of salsa, a squirt of pizza sauce if you have an opened bottle in the fridge, 4 tablespoons of tomato paste and a quarter cup of water.
Stir and let it simmer for about 10 minutes. Squirt over a lime wedge or two and give it a good stir.
Spray a 22cm spring form cake tin with olive spray. Line the bottom with a tortilla (I use plain wraps from the supermarket) and layer on any remaining dip you have in the fridge (I had some left over avocado dip which was perfect for this).
Once the meat mixture is nice and thick spoon enough over the tortilla to cover it. Sprinkle shredded Mexican cheese (it’s a blend and readily available at leading supermarkets) over the meat and continue layering like this until you fill the pan. You may need 3 or 4 tortillas. Finish with the meat and cheese mixture on the top and bake for 15 minutes.
Let it sit for a good 20 minutes before serving. Every now and then run your knife around the edge to ensure that the mixture doesn’t stick and loosen the pie from the pan.
Serve with lime wedges, guacamole, sour cream and coriander (cilantro). A green garden salad goes perfectly with this as it cuts the richness of the dish. A cold glass of white wine (Claire Valley Riesling anyone?) or a Corona would be a fabulous accompaniment with it.
So I hope this dish helps you out and leaves out the hassle of "what's for dinner?" from the screaming children. My kids love it and so does hubby. Make it as hot or not as you like but make sure you have plenty of sour cream, avocado and coriander to serve it with. Enjoy!
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