Turkey tortilla pie

Top a chilli con carne with snipped tortilla wraps for this healthy one-pot that fuses nachos with enchiladas

  • Prep:5 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 369
  • fat 11g
  • saturates 4g
  • carbs 25g
  • sugars 10g
  • fibre 6g
  • protein 42g
  • salt 2.5g


  • 2 onions, finely chopped
  • 1 tbsp olive oil, plus a little extra if needed
  • 2 tsp ground cumin
  • 500g pack turkey mince
  • 1½ tbsp chipotle paste
  • 400g can chopped tomatoes
  • 400g can kidney beans, drained and rinsed
  • 198g can sweetcorn, drained
  • 2 corn tortillas, snipped into triangles
  • small handful grated cheddar
  • 2 spring onions, finely sliced


  1. In a deep flameproof casserole dish, cook the onions in the oil for 8 mins until soft. Add the cumin and cook for 1 min more. Stir in the mince and add a bit more oil, if needed. Turn up the heat and cook for 4-6 mins, stirring occasionally, until the mince is browned.

  2. Stir in the chipotle paste, tomatoes and half a can of water, and simmer for 5 mins. Mix in the beans and sweetcorn, and cook for a few mins more until thick, piping hot and the mince is cooked.

  3. Heat the grill. Take the pan off the heat and put the tortilla triangles randomly on top. Scatter over the cheese and grill for a few mins until the topping is crisp, taking care that it doesn’t burn. Sprinkle with the spring onions and serve.

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