Nachos Pie
Nachos - in lasagne form! This is how to get your midweek Nachos fix with far less guilt! You can substitute the spices for a packet Nachos mix if you prefer. The Pico De Gallo adds freshness but is not essential! It is still scrumptious without it. You could make this even healthier by reducing the
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Ingredients
- 1 tbsp olive oil
- 1 onion (, diced (brown, yellow, white))
- 2 g arlic cloves
- 13 oz / 400 g ground/mince beef ((use lean!))
- 1 oz / 28 g packet Taco Seasoning OR make your own - see Note 1
- 1/2 tsp black pepper
- 700 g / 24oz tomato passata or pureed canned tomatoes ((Note 2))
- 1/2 cup water
- 14 oz / 400 g canned red kidney beans ((or any other beans), drained)
- 3 - 4 soft tortillas ((flour or corn) - for layering)
- 1 cup grated cheese ((I used mozzarella, but any melting cheese is fine))
- 2 oz / 70 g corn chips
- 1/2 avocado (, diced)
- 1 large tomato (, deseeded and diced (Note 3))
- 1/4 spanish ((red) onion, diced)
- 2 tbsp lime juice ((fresh or bottled))
- 3 tbsp fresh coriander leaves
- 1/2 tbsp olive oil
- Salt and pepper
- Sour cream
Steps
-
Preheat the over to 350F/180C.
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Heat the oil in a large skillet over high heat.
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Add the garlic and onion, and cook until translucent.
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Add the beef and cook, breaking up into pieces, until browned. Add the Taco Seasoning and pepper about halfway through browning the beef.
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Add the tomato passata, water and beans. Cook for 5 minutes, stirring occasionally until thickened but still very saucy. Remove from heat.
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Lay a tortilla in a pie dish (24 cm / 9 inch diameter). Use a slotted spoon to top with just under 1/2 the meat. Try to avoid using too much sauce so sort of "shake" each spoonful to drain out sauce.
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Top with another tortilla + torn/cut pieces of another tortilla to cover completely.
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Top with the remaining meat, again avoiding the sauce.
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Top with remaining tortillas, then pour over all the sauce (and any residual meat).
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Place in the oven and bake for 20 minutes. If you're worried about overspill, place it on a baking tray.
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Remove from the oven, cover with corn chips then scatter with cheese. Bake until the chips are a bit golden and the cheese is melted - 10 to 15 minutes.
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Serve, topped with Pico De Gallo and Sour Cream on the side, if using.
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Combine ingredients in a bowl. Toss and adjust salt/pepper to taste.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 1 tbsp | - | - |
| onion | 1 | - | - |
| arlic cloves | 2 g | - | - |
| / 400 g ground/mince beef | 13 oz | - | - |
| / 28 g packet Taco Seasoning OR make your own - see Note 1 | 1 oz | - | - |
| black pepper | 0.5 tsp | - | - |
| / 24oz tomato passata or pureed canned tomatoes | 700 g | Rp 12.000/kg | Rp 8.400 |
| water | 0.5 cup | - | - |
| / 400 g canned red kidney beans | 14 oz | - | - |
| - 4 soft tortillas | 3 | - | - |
| grated cheese | 1 cup | - | - |
| / 70 g corn chips | 2 oz | - | - |
| avocado | 0.5 | - | - |
| large tomato | 1 | Rp 12.000/kg | Rp 1.200 |
| spanish | 0.25 | - | - |
| lime juice | 2 tbsp | - | - |
| fresh coriander leaves | 3 tbsp | - | - |
| olive oil | 0.5 tbsp | - | - |
| Salt and pepper | - | - | - |
| Sour cream | - | - | - |
*Estimated market prices, may vary by region
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