Mexican Pie

Preparation time: 10 minutes
Cooking time: 30 minutes

500g lean beef mince
1 tablespoon ground cumin
juice of lemon
½ cup salsa
400g can diced tomatoes
400g can four bean mix, rinsed and drained
¼ cup coriander, chopped
4 tortillas or flatbreads
½ cup reduced fat grated cheddar cheese
1/3 cup low fat natural yoghurt
1/2 avocado, mashed

1. Pre-heat oven to 180ºC. Place mince and cumin in a large frying pan and cook over high heat until golden. Mix through lemon juice, salsa, tomatoes, beans and coriander and cook a further 2-3 minutes.

2. Place tortillas or flatbread on a flat surface and place a 20cm cake tin (lined with baking paper) on top. Cut around the edge with a sharp knife to form a circle that fits into the tin.

3. Spoon 1/3 of the mixture onto the base then repeat with remaining layers. Top with cheese and bake in the oven for 15-20 minutes. Serve with yoghurt, avocado and salad if desired.

Serves 6