Supplies
For the taco seasoning mix
- Chili powder 2 TSP
- Ground cumin 1 TSP
- Ground black pepper 1 TSP
- Paprika 1 TSP
- Garlic powder 1 TSP
- Onion powder 1 TSP
- Dried oregano ½ TSP
For the enchilada sauce
- Tomato puree 300 G
- Chopped tomatoes 200 G
- Paprika 2 TBSP
- Oregano 2 TSP
- Cumin 2 TSP
- Garlic powder 2 TSP
- Cayenne 1 TSP
- Onion powder 1 TSP
- Ground black pepper 2 TSP
- Green bell pepper, chopped 1
- Salt ½ TSP
- Olive oil 1 TBSP
- 1 Onion, minced
For the pie
- Beef mince 350 G
- 1 White onion
- 1 Spring onion, sliced
- Taco seasoning mix 2 TBSP
- Enchilada sauce 400 ML
- Black or pinto beans, cooked and drained 200 G
- Corn chips 250 G
- Cheddar and Red Leicester Blend 200 G
- 2 Jalapeños 2
- Sour cream 3 TBSP
Steps
For the taco seasoning mix
- Mix all the spices in a small bowl.
For the enchilada sauce
- Warm the olive oil in a medium saucepan over medium-high heat. Add the onions and saute.
- Add the tomato puree, chopped tomatoes and spices. Bring to a boil.
- Add the green bell pepper. Season with salt and pepper. Set aside.
For the pie
- In a large skillet, cook beef and onion over medium-high heat for 6-8 minutes or until beef is no longer pink and onion is tender. Add the taco seasoning mix and stir.
- If needed, add a little water to the pan.
- Add the Enchilada Sauce and beans to the pan and bring to a boil.
- On a greased 25 centimeters baking tray, place a layer of the tortilla chips, reserving 50 grams of chips for garnish.
- Pour the beef and bean mixture on top. Sprinkle the cheese and remaining tortilla chips.
- Bake at 180ºC for about 15 minutes, or until the cheese is bubbling.
- Remove from the oven and sprinkle with spring onions, jalapenos and sour cream on top.