Mexican Tortilla Pie – Healthy Food in a Flash

mexican tortilla pie

Afternoons have gone next level in our household. As the kids have grown older, the demands for afternoon sport have certainly increased and time for cooking dinner taking a back seat.

As we’re pulled to all corners of the coast each afternoon, with cycling, running, swimming, gymnastics, or singing  – the importance of planning evening meals has become even more evident.  Finding healthy, tasty, quick and easy meals are like pots of gold and this recipe for Mexican Tortilla Pie is seriously fast! I have adapted this recipe from a HelloFresh recipe card to include more vegetables, which in turn aren’t really visible once baked. 

I kid you not, this meal only takes 10 mins of preparation time and 20 minutes in the oven – which allows you time to catch up on unfinished business once the oven is baking. 

Mexican Tortilla Pie


1 brown onion

2 cloves garlic
1/2 packet mexican style spices
500 gms beef mince
1 tin four bean mix

mini flour tortillas

100gm grated cheddar cheese

1 x medium zucchini
2 x medium carrots
1 cup passata
pinch of salt

How to Make

Preheat the oven to 180°C fan-forced. Grate the carrot and zucchini (unpeeled), dice the brown onion, peel and crush the garlic. Drain and rinse the four bean mix. 

Heat a small amount of olive oil in a large frying pan over a medium-high heat. Add the onion, carrot and zucchini and soften for 5-6 minutes. Add the garlic and mexican spices and cook for 1 further minute
Next, add the beef mince to the same pan and cook for 4-5 minutes, breaking up with a wooden spoon, until browned. Stir in the passata, salt and beans. Reduce the heat to a simmer and cook for 4-5 minutes, or until slightly thickened.
Spray a medium baking dish. Place the mini flour tortillas around the base of the dish, overlapping them slightly so there are no gaps. Pour the mince mixture over the tortilla base.
Sprinkle the grated cheese over the bake and bake in the oven for 15-20 minutes, or until the cheese has melted and the tortillas are golden.

Serve with a dollop of sour cream and salad on the side.


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