Amigo’s Mexican Pie ( Recipes )

Dietitian’s Recipe of the week!

Mexican Pie


  • 1 tbsp. olive or canola oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 500g lean beef mince
  • 2 tsp cumin
  • 2 tsp coriander
  • ½ - 1 tsp crushed chillies
  • 2 x 420g cans baked beans in tomato sauce (preferably salt reduced)
  • 1/2 cup tomato salsa
  • ¾ cup salt reduced beef stock
  • 2 cups frozen vegetables i.e. peas, corn and capsicum


  • 4 potatoes, cooked and mashed
  • ½ cup warm reduced fat milk
  • ½ cup grated reduced fat tasty cheese

Corn chips, to serve


  1. Heat oil in a deep non-stick pan and cook onion and garlic for 1-2 minutes, or until softened. Add mince, cumin, coriander & chillies and cook for 3-4 minutes, or until browned.
  2. Stir in baked beans, tomato sauce and stock. Cover and simmer for 10 minutes. Add the frozen vegetables and mix well. Transfer to a 1.5lt capacity ovenproof dish.
  3. Prepare mash; add warm milk, and freshly ground black pepper to hot potatoes and mash until smooth with no lumps.
  4. Top pie with mashed potatoes and sprinkle with cheese. Bake in a pre-heated oven of 180°C for 30-35 minutes, or until golden. Serve hot with a handful of corn chips.

Recipe courtesy of Grains & Legumes Nutrition CouncilTM


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