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10 Port 100 Port  
10    Small pie shells or
3   Large pie shells
1 kg   Minced beef
2 tbsp    Cooking oil
200 ml (100g)   Mexican garden spice mix
100 ml    Water
400 g   Can of mixed beans
200 g   Corn
2   Tomatoes, sliced
50 ml    Jalapeño red, hot
150 ml   Cheddar cheese sauce
150 ml   Crème fraîche
100 g    Grated cheese
Brown the minced meat in the cooking oil. Add the Mexican Garden Spice Mix and water. Cook until the mince has absorbed most of the liquid. Add the beans and corn. Pour the mixture into the pie shells. Top with tomatoes and jalapeño. Mix the topping and spread it over the pies. Bake for 10-15 minutes at 200°C until the surface is a lovely golden brown. Serve with a large mixed salad.