Ingredients

• 2 teaspoons olive oil
• 1 large red onion, finely chopped
• 2 garlic cloves, crushed
• 500g beef mince
• 1 small red capsicum, finely chopped
• 125g can corn kernels, drained, rinsed
• 1 packet taco seasoning
• 415g can diced tomatoes
• 6 x 20cm tortillas
• 1 ½ cups grated tasty cheese
• Salad to serve

Instructions

1. 1. Preheat oven to 180°C. Heat oil in a frying pan over medium-high heat. Add garlic and onion to pan and cook, stirring, for 3 minutes or until soft. Add mince. Cook, breaking up mince with a wooden spoon, for 8 minutes or until browned.
2. 2. Add capsicum, corn and taco seasoning. Cook, stirring, for 3 minutes or until capsicum is just tender. Stir in diced tomatoes. Reduce heat to medium and simmer, stirring, for 5 minutes or until mixture is thick. Set aside for 10 minutes to cool.
3. 3. Place a 6cm-deep, 20cm round springform pan on a baking tray. Place 1 tortilla in base of pan. Spread some of the mince mixture over tortilla and sprinkle with grated cheese. Repeat layers with remaining tortillas, mince mixture and cheese, finishing with 1 tortilla. Sprinkle with remaining cheese.
4. 4. Bake for 15 minutes or until cheese is golden. Set aside for 5 minutes before removing from pan.
5. 5. Serve wedges of pie with a fresh salsa salad.