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Beef ‘n’ nacho chip pie

  • 20 minutes
  • 45 minutes
  • 5-6
Beef ‘n’  nacho chip pie

Great family pie to share with everyone


  • 1 sheet pre-rolled savoury pastry, defrosted
  • 500 grams lean beef mince
  • 1 onion, finely diced
  • 1 tablespoon chopped jalapeno peppers
  • 1 teaspoon minced garlic
  • 1 teaspoon minced red chili
  • 1 teaspoon ground cumin
  • ¼ cup tomato paste
  • 400 gram can tomatoes in juice
  • 400 gram can red kidney beans, well-rinsed
  • Nacho chip topping
  • 150 grams corn chips
  • ½ cup grated Cheddar-style cheese


  1. Preheat the oven to 200ºC.
  2. Roll the pastry out on a lightly floured surface until it’s large enough to line the base and sides of a 22cm flan tin. Prick the base with a fork and trim away any excess pastry. Line the pastry shell with baking paper and fill with baking blind material.
  3. Bake in the preheated oven for 15 minutes, remove the flan from the oven and take out the paper and baking blind material. Return to a 180ºC oven for a further 8-10 minutes or until it’s well cooked.
  4. Brown the mince in a large frying pan, set aside. Add a dash more oil to the pan and gently cook the onion, jalapeno peppers, garlic and chilli until tender. Increase the heat and stir in the cumin, the tomato paste and tomatoes and cook for 1-2 minutes before adding the mince. Simmer gently for 12-15 minutes.
  5. Stir in the red kidney beans and spoon the hot mixture into the cooked pastry shell. Pile the corn chips over the filling and sprinkle the cheese on top.
  6. Bake at 180ºC for 4-5 minutes or until the corn chips are crispy and the cheese melted.

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