2 Tbsp plain flour
750g beef chuck steak, diced
2 Tbsp olive oil
30g packet taco seasoning mix
400g can chopped tomatoes
400g can red kidney beans, rinsed
Cooking oil spray, for greasing
2 jumbo wheat tortillas
¾ cup sour cream
¾ cup guacamole
1 tomato, diced, to serve
Corn chips, to serve
Coriander leaves, to serve
Lime wedges, to serve
Tomato salsa, to serve
Grated tasty cheese, to serve
Cook’s tip Instead of creating dough for the tart base, we’ve taken out the stress and time needed – as well as staying true to the Mexican-inspired roots of this dish – by using a tortilla instead! Blitz in the microwave, then place in the pie tin, before giving it a quick blind bake. How easy is that?
Put flour and beef in a large zip-lock bag and toss to coat. Heat oil in a large saucepan over a medium-high heat. Add beef and cook, turning, for 5 minutes or until browned. Transfer beef mixture to a bowl.
Add taco seasoning and tomato to same pan, then refill tomato can with water and add to pan with kidney beans. Bring to the boil, then return beef to pan. Reduce heat to medium-low, cover and cook for 1½ hours, then stir and cook for a further 1 hour.
Meanwhile, preheat oven to 200°C. Grease a pie tin with cooking oil spray, then line with baking paper, following instructions on page 34. Put 1 tortilla in a zip-lock bag and microwave on high/100% for 15 seconds.
Line prepared tin with tortilla. Line tortilla with baking paper and add baking weights. Bake for 10 minutes. Discard paper and weights and bake for a further 5 minutes. Put tortilla
shell on a serving plate. Repeat with remaining tortilla.
Divide beef and bean mixture between tortilla shells and top with sour cream, guacamole and diced tomato.
Top with corn chips and coriander. Serve with lime wedges and bowls of tomato salsa and cheese on the side.