Mexican corn on the cob
Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter
Turkey tortilla pie
Serves 4
Easy
Prep:
Cook:
Top a chilli con carne with snipped tortilla wraps for this healthy one-pot that fuses nachos with enchiladas
Skip to ingredients
- 2 onionsfinely chopped
- 1 tbsp olive oilplus 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 beandrained and rinsed
- 198g can sweetcorndrained
- 2 corn tortillassnipped into triangles
- small handful grated cheddar
- 2 spring onionsfinely sliced
Nutrition: per serving
- kcal369low
- fat11glow
- saturates4g
- carbs25g
- sugars10g
- fibre6g
- protein42g
- salt2.5g
Method
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.
