Tortilla Pie

Serves 4-6

1 tablespoon of oil
500g beef mince
50g packet burrito seasoning mix
1/4 cup water
420g can corn kernels, drained
1 red capsicum, seeded and chopped
1/4 cup chopped coriander
250g packet burrito tortillas
375g jar tomato salsa
2 cups grated tasty cheese
1 tomato, finely diced
1 green onion, finely chopped
1/2 cup sour cream

1. Heat oil in pan. Add mince, brown well over high heat, breaking up with spoon as it cooks.

2. Stir in seasoning mix and water. Simmer for 10 minutes or until cooked through. Add corn, capsicum and coriander.

3. Place a tortilla in a 23cm pie dish. Spread with 2 tablespoons of salsa. Top with 1/2 cup mince mixture and sprinkle with a little cheese. Repeat with remaining ingredients, finishing by sprinkling remaining cheese over tortilla.

4. Bake in a moderate oven (180 degrees C) for 15 minutes or until cheese is golden. Rest for 3 minutes before cutting into wedges.

5. Spoon combined tomato and onion onto tortilla. Top with sour cream to serve.

Cost per serve $3.10.

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Beef and vegetable bolognaise

Serves 4

Combine one diced onion with 2 cloves of chopped garlic, 500g lean minced topside, 1 large grated carrot and 1 stick chopped celery.

Cook until golden.

Add 2 tbsp tomato paste, 2 cups beef stock, 800g chopped tinned tomatoes.

Cover and cook for around 45 minutes.

Serve over steamed zucchini or broccoli tossed with chopped parsley and freshly squeezed lemon.

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Mince, Lentil and Spinach Curry

500g lean beef mince
1 leek chopped
1 red chilli chopped (optional)
2tsp ground cumin
2tsp ground coriander
1tsp garam masala
1tsp turmeric
2tsp paprika
1tbs grated or finely chopped ginger
3-4 garlic cloves chopped
1 tin diced tomatoes
small box of frozen spinach
1 cup of yellow lentils (channa dahl)
1/2 cup red lentils
1 litre beef stock
Natural Yoghurt (optional)
Salt/Pepper to taste


1. Saute leek, garlic and ginger in olive oil. Add ground spices and stir until fragrant. Remove from pan and set aside.
2. Brown mince, return leek and spice mixture to pan and combine. Add tomatoes and stir through.
3. Add lentils and combine.
4. Add beef stock and bring to boil, cover and simmer for approx. 1 hour or until lentils are tender. The red lentils will break down, the yellow lentils will remain whole but softened.
5. Shortly before end of cooking time, add defrosted spinach and stir through. Serve with a dollop of natural yoghurt if desired.