Chunky beef nacho pies

  • 15 mins preparation
  • 2 hrs 15 mins cooking
  • Makes 6 Item
  • Print


Chunky beef nacho pies
  • 1 1/2 tablespoon olive oil
  • 750 gram beef chuck steak, cut into 1cm cubes
  • 1 chopped red onion
  • 1 red capsicum, seeded, chopped
  • 35 gram packet spicy taco seasoning
  • 400 gram can diced tomatoes
  • 200 millilitre water
  • 400 gram can red kidney beans, rinsed, drained
  • 6 flour tortillas
  • 50 gram packet plain corn chips, crushed
  • 1 cup grated tasty cheese
  • sour cream, to serve
  • diced avocade, to serve
  • coriander leaves, to serve
  • lime wedges, to serve


Chunky beef nacho pies
  • 1
    Heat half oil in large saucepan on high. Brown meat in 2 batches, for 4-5 minutes each batch. Set aside.
  • 2
    Heat remaining oil in same pan on medium. Cook onion and capsicum for 4-5 minutes, until onion is tender. Return meat to pan. Stir in seasoning and cook 2 minutes. Add tomato and water. Bring to boil. Reduce heat to low. Simmer, covered, 1 1/2 hours, stirring occasionally.
  • 3
    Add kidney beans. Simmer, covered, a further 10-15 minutes, until meat is very tender.
  • 4
    Meanwhile, preheat oven to hot, 200°C. Spray 6 recesses of a Texas muffin pan with oil.
  • 5
    Microwave tortillas on high for 1 minute, to soften. Line each recess with a tortilla, folding to fit. Spray with oil. Bake for 5-8 minutes, until golden.
  • 6
    Spoon beef mixture into cases. Top with combined corn chips and cheese. Bake 5-10 minutes, until filling is hot and cheese melts. Serve with sour cream, avocado, coriander and lime.


Makes 6

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