0:20

To Prep

0:25

To Cook

19

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

4.5

AVG RATING

(1 Member)

Spicy chicken, corn and zucchini tortilla pie

Ingredients
    • Method
    1. Step 1

      Preheat oven to 200C/180C fan forced. Grease a 20cm (base measurement) springform cake pan with olive oil. Place on a baking tray.

    2. Step 2

      Heat oil in a large frying pan over medium heat. Cook onion and garlic, stirring, for 3 minutes or until soft. Add chilli and cumin. Cook, stirring, for 1 minute or until aromatic. Add mince. Cook, breaking up mince with a wooden spoon, for 4 minutes or until golden. Add tomato and corn. Simmer for 4 minutes or until thickened slightly. Add zucchini. Cook, stirring occasionally, for 3 minutes or until tender. Stir in coriander. Season. Cool for 5 minutes.

    3. Step 3

      Place 1 tortilla in prepared pan. Spread one-third of the mince mixture over the tortilla. Sprinkle with 1/4 cup of the cheese. Repeat layers with remaining tortillas, mince mixture and cheese, finishing with 1 tortilla. Spread top with combined yoghurt and sour cream. Sprinkle with remaining cheese.

    4. Step 4

      Bake for 15 minutes or until cheese is melted. Stand in pan for 10 minutes.

    5. Step 5

      Place tomato, avocado, shallot and coriander in a bowl. Toss to combine. Serve tortilla pie with tomato and avocado salsa and salad greens.