Justine Pattison’s Tortilla Chilli Pie is a quirky adaption on a traditional chilli con carne recipe . The addition of the tortilla chips was enough to whet the appetite of my picky teenage son and the jalapenos went down well with my wife who is a real heat freak. Result! :-).
Opt for a side salad rather than rice to keep the calorie count down, don a sombrero, and you’ll think you’re in Mexico (possibly).
Recipe: Tortilla chilli pie
Calories: 352 per serving
Book: Justine Pattison: Without the Calories – easy one pot
Prep time: Approx 10 mins
Cooking time: Approx 45 mins
Ingredients: 500g lean minced beef (10% fat or less), 1 large onion (finely chopped), ½ tsp hot chilli powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, 150ml red wine or beef stock, 500ml beef stock (made with 1 beef cube), 400g can chopped tomatoes with herbs, 2 tbsp tomato puree, 400g can red kidney beans (drained and rinsed), flaked sea salt, ground black pepper.
For the topping: 50g plain tortilla chips, 50g sliced jalapeno chillies (from a jar – drained and roughly chopped – optional), 50g reduced-fat Cheddar cheese (coarsely grated), fat-free fromage frais and chopped fresh coriander (optional),
Cost per portion: Approx £1.28
Method: Place a large ovenproof non-stick frying pan over a medium heat and add the beef and onion. Cook together for 3-5 minutes, stirring and squishing the beef against the sides of the pan to break up the mince.
Add the chilli powder, paprika, cumin and coriander. Fry together for 1 minute, then add the wine followed by the stock. Tip the tomatoes into the pan and stir in the tomato puree. Season with salt and plenty of freshly ground black pepper.
Bring to the boil then reduce the heat, cover loosely and simmer gently for 30 minutes, stirring occasionally. Stir in the red kidney beans, return to a gentle simmer and cook uncovered for a further 10 minutes or until the mince is tender and the sauce is thick, stirring frequently.
Preheat the grill to its hottest setting. Take the pan off the heat and scatter the tortilla chips on top of the chilli, then sprinkle with the jalapenos (if using) and cheese.
Place under the grill for 1-2 minutes, or until the cheese melts. Serve topped with fat-free fromage frais and chopped coriander, if you like, and a large mixed leaf salad.