Nachos Pie
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Calories
420 kcal
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Course
Dinner
Nachos Pie
Description
The recipe begins by sautéing diced onion and garlic until translucent, then browning lean ground beef mixed with taco seasoning and black pepper. Tomato passata, water, and drained red kidney beans are added to create a thick yet saucy filling. In a pie dish, the filling is layered alternately with soft tortillas, ensuring the sauce is drained to avoid sogginess. Shredded melting cheese and corn chips are added on top before baking at 350°F for about 20 minutes, allowing the cheese to melt and the layers to set.
Optional Pico de Gallo made from diced avocado, seeded tomato, red onion, lime juice, fresh coriander, and olive oil can be served on the side or atop slices for fresh acidity and contrast. Sour cream is recommended for serving to add creaminess and balance the spices.
The pie serves as a hearty main dish combining familiar nacho ingredients in a form that slices like a casserole, suitable for casual family meals or gatherings. Using either flour or corn tortillas can accommodate dietary preferences, with corn tortillas offering a gluten-free option. Homemade taco seasoning is suggested for better flavor control.
Ingredients
- 1 tbsp olive oil
- 1 onion , diced (brown, yellow, white)
- 2 garlic cloves
- 13 oz / 400 g ground beef use lean!, mince
- 1 oz / 28 g taco seasoning packet or homemade
- 1/2 tsp black pepper
- 700 g / 24oz tomato passata Note 2, or pureed canned tomatoes
- 1/2 cup water
- 14 oz / 400 g red kidney beans or any other beans), drained, canned
- 3 - 4 tortillas flour or corn) - for layering, soft
- 1 cup cheese I used mozzarella, but any melting cheese is fine, grated
- 2 oz / 70 g corn chips
Pico de Gallo (optional)
- 1/2 avocado , diced
- 1 tomato deseeded and diced (Note 3, large
- 1/4 spanish (red) onion, diced
- 2 tbsp lime juice (fresh or bottled)
- 3 tbsp Coriander fresh leaves
- 1/2 tbsp olive oil
- salt
- black pepper
To serve
- sour cream
Instructions
- Preheat the over to 350F/180C.
Filling
- Heat the oil in a large skillet over high heat.
- Add the garlic and onion, and cook until translucent.
- Add the beef and cook, breaking up into pieces, until browned. Add the Taco Seasoning and pepper about halfway through browning the beef.
- Add the tomato passata, water and beans. Cook for 5 minutes, stirring occasionally until thickened but still very saucy. Remove from heat.
Assemble & Bake
- 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.
- Top with another tortilla + torn/cut pieces of another tortilla to cover completely.
- Top with the remaining meat, again avoiding the sauce.
- Top with remaining tortillas, then pour over all the sauce (and any residual meat).
- Place in the oven and bake for 20 minutes. If you're worried about overspill, place it on a baking tray.
- 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.
- Serve, topped with Pico De Gallo and Sour Cream on the side, if using.
Pico de Gallo
- Combine ingredients in a bowl. Toss and adjust salt/pepper to taste.
Notes
- Use lean ground beef for the filling to reduce excess grease.
- Drain excess sauce from the meat mixture before layering to prevent soggy tortillas.
- To make gluten-free, substitute corn tortillas for flour tortillas.
- Seed tomatoes thoroughly to avoid watery Pico de Gallo.
- Homemade taco seasoning improves flavor and controls salt compared to store-bought packets.
- Nutrition info is based on six servings and excludes sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 380g | |
| Calories | 420cal | 21% |
| Carbohydrates | 27.3g | 9% |
| Protein | 29.6g | 59% |
| Fat | 22.8g | 35% |
| Saturated Fat | 7.4g | 37% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 79mg | 26% |
| Sodium | 285mg | 12% |
| Potassium | 1010mg | 21% |
| Fiber | 7.4g | 30% |
| Sugar | 6.8g | 14% |
| Vitamin A | 2400IU | 48% |
| Vitamin C | 49.5mg | 55% |
| Calcium | 250mg | 25% |
| Iron | 15.5mg | 86% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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