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Turkey tortilla pie

Turkey tortilla pie

A star rating of 4.3 out of 5.40 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Freeze cooked mince only)
  • Healthy
Nutrition: per serving
low inkcal420
low infat12g


  • 2 onions , finely chopped
  • 1 tbsp olive oil , plus a little extra if needed
  • 2 tsp ground cumin
  • 500g pack turkey mince
  • 1 ½ tbsp chipotle paste
  • 400g can chopped tomato
  • 400g can kidney bean , drained and rinsed
  • 198g can sweetcorn , drained
  • 2 corn tortillas , snipped into triangles
  • small handful grated cheddar
  • 2 spring onions , finely sliced


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, November 2012

Goes well with


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A star rating of 4.3 out of 5.40 ratings

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