I had some leftover rice in the fridge and some vegies that needed to be used up….
Here’s what I came up with!
Mexican Chicken & Rice Pie
- 500g chicken mince
- 2 cloves garlic, crushed
- 2 spring onions, sliced
- 1 carrot, grated
- 1 zucchini, grated
- 1 small can corn kernels
- Mexican chilli seasoning
- 1 can mexican-chilli beans
- Grated tasty cheese
- Cooked rice (about 1 ½ cups)
- Frozen puff pastry, thawed
Brown the mince in a frypan. Add the garlic and cook until fragrant. Add the onion, carrot and zucchini and stir through. Add some mexican seasoning to your preferences and cook for a couple of minutes, stirring to mix through. Add the corn, beans and rice, and cook, stirring, until heated through. Place some grated cheese down the centre of the pastry sheet. Top with mince mixture and roll up to enclose. Place in a pre-heated oven at °200C for about 20mins until pastry is puffed and golden.
I would recommend allowing the mince mixture to cool down before placing onto the pastry – when I tried moving the pie to the oventray, we had a slight explosion of contents!!
I was looking through the recipes I have posted so far, and couldn’t believe I hadn’t posted my tortilla pie recipe… Hubby LOVES it!
The beauty of this recipe is the way you can adapt it for many things – which is actually quite typical of mexican cooking…
500g beef mince
1 jar tomato salsa (your choice of mild, medium or hot) alternatively, you could add a packet of taco seasoning mix
1 can mexican chilli beans
cup of frozen corn
4 flour tortillas
Brown the mince in a saucepan, then add in the salsa, beans and corn. Cook until heated through. Layer the mince and tortillas in a round casserole dish and sprinkle with grated cheese. Pop into a pre-heated moderate oven for about 15-20mins until the cheese has melted and started to brown. Remove from oven and stand for 5-10 mins before serving. I usually serve this with a big dollop of sour cream…. This dish freezes really well – I cut up the leftovers into portions and freeze for lunches.
Enchiladas – Roll up the prepared mince in the tortillas. Make a sauce out of equal quantities of tomato salsa and tomato passata mixed together. Spread some of the sauce over the base of a large baking tray. Place the enchiladas on top. Top with the remainder of the sauce and sprinkle with grated cheese. Bake in a moderate oven for about 20mins until cheese is melted.
Baked potatoes – Top the baked potatoes with the tortilla mince, sprinkle with cheese and serve with sour cream and chopped chives.
Ramekin pies – Grease ramekins, press a tortilla into the ramekin and fill with tortilla mince. Top with mashed sweet potato and grated cheese. pop in the oven until cheese has melted.
Eggplant Rolls (LCHF friendly) – Grill long (lengthwise) slices of eggplant until lightly browned. Cool slightly. Place mince mixture along the middle of each eggplant slice. Roll up and place in an ovenproof dish. Top with cheese and bake in oven until cheese is melted. As always, serve with a big dollop of sour cream!