Cooking with Coles: Courtney Roulston’s cheesy Mexican-style tortilla pie

Tacos and burritos are always family favourites, but this easy Cooking with Coles dinner puts a fun new spin on those classic Mexican-inspired flavours.

Cook and Coles ambassador Courtney Roulston is sharing her cheesy Mexican-style beef tortilla pie, made by filling soft wraps with seasoned mince and cheese before folding them into triangles and baking until golden and crisp.

Served with a fresh tomato salsa, sour cream and lime, it’s a simple weeknight meal designed to feed the whole family.

1. Start the filling Preheat oven to 180°C (160°C fan-forced). Cut one-third of the onion into wedges and set aside. Coarsely chop the remaining onion. Heat half the oil in a large frying pan over medium heat. Add the chopped onion and cook, stirring, for 2 mins or until soft. Increase heat to high. Add the beef mince and cook, stirring with a wooden spoon to break up any lumps, for 6-8 mins or until mince changes colour.

2. Finish the filling Add the garlic and cook for 1 min or until aromatic. Add the taco seasoning and cook, stirring, for 2 mins or until fragrant. Add the tomato paste and 1/3 cup (80ml) water to loosen the mixture. Season. Set aside to cool slightly.

3. Assemble the pie Half-fill a large bowl with water and quickly dip the wraps into the water to soften (This stops them cooking too quickly in the oven and make them more pliable). Slice the wraps in half and place on a clean work surface. Spoon the mince evenly among each wrap. Sprinkle with 1 cup of the cheese. Fold over the two outside edges to form a triangle pocket. Turn the pocket over so the seem in the wrap is on the bottom and place, side by side, in a round cast 22cm (base measurement) cast iron pan. Brush the top with remaining olive oil and sprinkle with remaining cheese.

4. Pop it in the oven Bake for 20 mins or until the wraps are golden and crips and the cheese melts.

5. Make tomato salsa Meanwhile, combine the reserved onion wedges, tomato, cucumber, lime juice, coriander and olive oil in a medium bowl. Season.

6. Serve it up Divide the tortilla pie among serving plates. Dollop with sour cream. Serve with tomato salsa and lime wedges.