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Tex Mex pies
Tex Mex pies
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Ingredients:
  • 7 sheets ready rolled shortcrust pastry
  • 800g lean beef mince
  • 1 1/2 red onion, chopped
  • 2 red capsicums, deseeded, chopped
  • 425g Mexe-beans
  • 35g taco seasoning mix
  • 400g diced tomatoes
  • 4 tomatoes, chopped
  • 125.00 ml chopped fresh coriander
  • Sour cream, to top
  • Tomato salsa, to top
Instructions:
  • Preheat the oven to 200°C. Cut 14 circles, each 15cm in diameter, from shortcrust pastry. Gently press the pastry circles into a 1 cup (250ml) Texan muffin pan. Line the base of each pastry with non-stick baking paper and fill with rice. Bake for 15 minutes, then remove the paper and rice. Continue baking for an additional 10 minutes, or until the pastry turns golden brown.
  • 1. Brown the mince in a hot frying pan, then transfer it to a bowl. Next, sauté 1 onion and capsicum until softened. Add back the mince, beans, taco seasoning mix, diced tomatoes, and simmer for 10 minutes.
  • Combine the tomatoes, the rest of the onion, and coriander. Fill the cases with the mince mixture and garnish with a dollop of sour cream and tomato salsa.

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