Mexico Pie

The proper name of this dish is Budin Azteca, literally meaning Mexican Pie. Traditionally it would be made with cooked chicken or prawns but in true Credit Crunch Cooke style my version is made with good old mince!


Serves 4 Approx £1.04 per person


Prep time 15 minutes Cooking time 40 minutes


250g beef mince

1 onion, chopped

1 red pepper, finely chopped

1-2 cloves garlic, crushed

1 small tin sweetcorn

1 tin chopped tomatoes

a pinch of dried chilli flakes or 1 tsp chilli powder

1 beef stock cube

4 corn tortillas

1 small pot sour cream

100g grated cheddar


Brown the mince in a large saucepan, set aside then fry the peppers & onion until soft. Add the garlic halfway through along with the chilli flakes/chilli powder.


Stir in the tomatoes & sweetcorn & place the mince back in the pan. Season then crumble in the stock cube. Stir well & allow to simmer for 15-20 minutes until thickened.


While the sauce is simmering, get the tortillas ready.

Heat a frying pan, brush each tortilla with a little oil & place in the pan until brown & crispy on both sides. Set aside.


Pre-heat the oven to 190C/170Fan/Gas5.

Take a baking dish which is about the same size as the tortillas & place one tortilla in the bottom.

Spread about 1/3 of the mince on the tortilla. Top with a tbsp of sour cream & ¼ of the cheese. Repeat this process twice more then use the rest of the cream & cheese on the top.

Bake for about 20-30 minutes until golden & bubbling on top.





Serve with more sour cream if you like.


Print Friendly and PDF