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‘Frito’ chilli pie

  • 1
  • Easy
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Recipe Ingredients

  • nonstick cooking spray
  • 4 corn tortillas
  • salt and pepper
  • 1 tbsp canola oil
  • 2 large red peppers (225g to 280g each), chopped
  • 1 large onion, chopped
  • 2 jalapeños, seeded, very finely chopped
  • 3 cloves garlic, chopped
  • 1 tbsp pure ground chilli powder
  • 2 tsp ground cumin
  • ½ tsp dried origanum
  • 450g lean ground beef
  • 2 cans (410g each) chopped tomatoes
  • ¾ cup grated low-fat Cheddar cheese
  • 2 cos lettuce hearts, very thinly sliced (4 cups)

Recipe Directions

  1. Preheat oven to 200°C. Lightly coat a baking tray with cooking spray.
  2. Cut tortillas into 3cm by1cm strips. Spread evenly in prepared baking tray. Lightly coat tortillas with cooking spray. Sprinkle with ⅛ teaspoon salt. Bake for 10 minutes or until golden brown. Cool.
  3. Meanwhile, in a 30cm skillet, heat oil on medium high. Add red peppers and onion; cook for 7 minutes or until tender, stirring. Stir in jalapeños, garlic, chilli powder, cumin and origanum; cook for 1 minute. Add beef; cook for 3 minutes or until browned, stirring and breaking into small pieces. Add tomatoes, ¾ teaspoon salt and ½ teaspoon pepper. Heat to boiling. Reduce heat to simmer for 10 minutes or until chilli has thickened, stirring.
  4. Divide tortillas among bowls. Top with chilli, Cheddar and cos lettuce.
  EACH SERVING About 2 420kJ, 43g protein, 50g carbohydrate, 20g total fat (8g saturated), 7g fibre, 130mg cholesterol, 1 214mg sodium.

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