Do you like chili con carne? Do you like tortilla chips with pico de gallo? Do you like pies? If you answered one or all of the questions above with “YES”, you are probably the perfect candidate for this 3-in-1 party pie aka. Chili con Carne Tortilla Pie. To all of you tex-mex fans out there… this is the pie to make! It’s still some time until New Years, but this pie would be perfect for a party I guess ;)
Since I lived in Florida for a while I am a huge fan of everything tex-mex. You probably all know that kind of dishes… Enchiladas, Burritos, Fajitas, Nachos with Cheese… mmmm so good! Many people probably think all of these dishes come from Mexico but most of them are actually from the south of US. Based on Mexican and South American recipes but perfected in Texas, Arizona etc. ;) If you are going to a “Mexican Restaurant” here in Germany, it’s most of the time tex-mex food.
No matter where it is coming from – I love tex-mex food. We are making those dishes quite often at home. My “Holy Guacamole” is legendary :P Perfect to make these Guacamole Chicken Wraps for example. Chili is one of my all-time favorites when it comes to tex-mex dishes. Unlike the one you normally get in restaurants, I prefer the more “original” version without ground beef but larger pieces of beef. Similar to a goulash but hot and spicy with beans and potatoes. So good! If you want the recipe for my chili, let me know and I will post it here. For this pie, I used a more common recipe with ground beef though. Works better in a pie and cooks faster ;)
Regarding the ingredients for the pie… I used some of the products from Santa Maria* – they have all you need for tex-mex dishes you can imagine: Soft tortillas, nacho chips, tortilla chips, jalapeños, sauces, dips and much more. You can find the products in many supermarkets – just look out for the blue Santa Maria logo.
The pie is super easy to prepare. If you have guests – for a New Year party for example – you can make this pie some time in advance. The chili can be done before as well as the pico de gallo. As soon as the guest arrive, all you have to do is getting the puff pastry into the pie dish and filling it with the chili. Tortilla chips on top and some cheese and you’re done…. well you have to bake it of course, but that is not your job – the oven will take over here :P Depending on the number of guests you have, you can serve the pie as a pie and slice it for everyone, or with more guests you can serve the pie as a huge meat dip with tortilla chips and everybody can take something on their own. We tried both and it works perfectly each way ;)
INGREDIENTS / ZUTATEN
1-2 tbsp. olive oil
1 1/2 red onions
2 garlic cloves
17.6 oz. (500g) ground beef
1 tsp. onion powder
1 tsp. paprika powder
1 tbsp. oregano
1 tsp. cumin
1 tsp. salt
1/2 tsp. black pepper
1 can (14oz./9oz.) kidney beans (drained)
1 1/4 cups (300ml) tomato passata
Santa Maria Hot Pepper Sauce
5.3 oz (150g) Santa Maria Tortilla Chips (salted)
7 oz. (200g) grated cheese (e.g. gouda, mozzarella, cheddar)
For the base:
1 roll (9.7 oz.) fresh puff pastry (store-bought)
2-3 tbsp. breadcrumbs
For the Pico de Gallo:
1 large tomato
1/2 red onion
1/2 avocado
1-2 tbsp. jalapeños
2 tbsp. lime juice
2 tbsp. olive oil
salt, pepper
some cilantro, chopped
1-2 EL Olivenöl
1 1/2 rote Zwiebeln
2 Knoblauchzehen
500g Hackfleisch, gemischt
1 TL Zwiebelpulver
1 TL Paprikapulver
1 EL Oregano
1 TL Kreuzkümmel (Kumin)
1 TL Salz
1/2 TL schwarzer Pfeffer
1 Dose (400g/265g) Kidneybohnen (abgetropft)
300ml Tomaten Passata
Santa Maria Hot Pepper Sauce
150g Santa Maria Tortilla Chips (salted)
200g Käse (Gouda, Mozzarella, Cheddar), gerieben
Für den Boden:
1 Packung (275g) frischer Blätterteig
2-3 EL Semmelbrösel
Für das Pico de Gallo:
1 große Tomate
1/2 rote Zwiebel
1/2 Avocado
1-2 EL Jalapeños
2 EL Limettensaft
2 TL Olivenöl
Salz, Pfeffer
1-2 Stiele Koriander, gehackt
DIRECTIONS / ZUBEREITUNG
2. Add the olive oil to a large pot and fry the diced onions and garlic until translucent. Add the ground beef, break up into pieces and cook until browned. Mix the herbs in a small bowl and add to the pot with the meat. Add the beans and tomato Passat and let cook on medium-low heat until the liquid is almost gone – takes about 6-10 minutes. Season the chili with the hot pepper sauce, some more salt, and pepper to your liking. Take about 1 oz. (30g) of the tortilla chips and crush them to get small pieces. Add together with about 5 oz. of the cheese to the meat and mix in. Take off the heat and set aside.
3. Roll out the puff pastry. If it is not big enough to fit a 9 inches (23cm) pie dish, cut off a stripe from the shorter side and add to the longer side to get a square instead of a rectangle. Place the dough in the pie dish and let overlap about 1 inch (2-3cm). Tuck in the overlapping dough between dough and pie dish to create a nice and neat edge. You can also use a fork to create a pattern around the edge. Spread the breadcrumbs evenly on the bottom and pour in the meat filling. Smooth out the top and bake for 12-14 minutes. Take out of the oven and cover the top with the remaining tortilla chips and sprinkle with the remaining cheese. Place in the oven again and bake another 12-14 minutes. The cheese should have melted with a nice golden color in many spots. Take out of the oven and let cool down a bit.
4. While the pie is in the oven, prepare the Pico de Gallo. Remove the seeds and liquid inside of the tomato and cut into dices. Dice the onion and avocado as well and add together with the tomato and jalapeños to a small bowl. Add the lime juice and oil and mix. Season with salt and pepper. Add the chopped cilantro. Add the Pico de Gallo to the center of the pie and serve still warm with some sour cream.
2. Das Olivenöl in einem großen Topf erhitzen und dann die gewürfelten Zwiebeln und den Knoblauch glasig andünsten. Das Hackfleisch dazugeben und krümelig anbraten. Die Gewürze in einer kleinen Schale vermischen und dann zum Fleisch dazugeben und verrühren. Die Bohnen und die Passata dazugeben, verrühren und bei mittlerer Hitzezufuhr so lange köcheln lassen, bis die Flüssigkeit fast komplett verkocht ist – dauert etwa 6-10 Minuten. Das Chili nach Belieben mit der Hot Pepper Sauce würzen und noch etwas Salz/Pfeffer würzen. Von den Tortilla Chips etwa 30g zerbröseln und zusammen mit etwa 120g-150g vom Käse zum Fleisch dazugeben und unterrühren. Vom Herd nehmen.
3. Die Blätterteigrolle entrollen und ggf. einen Streifen von der kürzeren Seite abschneiden und an die längere Seite ansetzen, damit eine größeres Quadrat entsteht statt einem Rechteck. Den Blätterteig in eine 23cm (9 inches) Pieform oder Tarteform legen und rundum etwa 2-3cm (ca. 1 inch) überlappen lassen. Den überlappenden Teig nach Innen zwischen Teigschicht und Form einschlagen, damit ein gleichmäßiger Rand entsteht. Diesen Rand kann man z.B. noch mit einer Gabel eindrücken und verzieren, wenn man das möchte. Die Semmelbrösel in die Form schütten und auf dem Boden verteilen, dann die Hackfleischfüllung daraufgehen und glatt streichen. Den Pie für etwa 12-14 Minuten backen. Den Pie aus dem Ofen holen und großzügig mit Tortilla Chips belegen und dem restlichen Käse bestreuen. Weitere 12-14 Minuten backen, bis der Käse verlaufen und an einigen Stellen schön goldbraun geworden ist. Den fertigen Pie aus dem Ofen holen und etwas abkühlen lassen.
4. Während der Pie im Ofen ist, das Pico de Gallo zubereiten und dafür die Tomate vom Fruchtfleisch befreien und in Würfel schneiden. Zwiebel und Avocado ebenfalls würfeln. Zusammen mit den Jalapeños in eine Schüssel geben, Limettensaft und Öl dazugeben und alles verrühren. Mit Salz und Pfeffer würzen. Den gehackten Koriander dazugeben. Das Pico de Gallo auf den fertigen Pie geben und mit etwas Sour Cream servieren.
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Here is a version of the recipe you can print easily.
Chili con Carne Tortilla Pie
- Prep Time: 20
- Cook Time: 25
- Total Time: 50
Description
Delicious pie with chili con carne filling, tortilla chips topping and pico de gallo. The prefect party snack!
Ingredients
For the filling/topping
- 1-2 tbsp. olive oil
- 1 1/2 red onions
- 2 garlic cloves
- 17.6 oz. (500g) ground beef
- 1 tsp. onion powder
- 1 tsp. paprika powder
- 1 tbsp. oregano
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 can (14oz./9oz.) kidney beans (drained)
- 1 1/4 cups (300ml) tomato passata
- Santa Maria Hot Pepper Sauce
- 5.3 oz (150g) Santa Maria Tortilla Chips (salted)
- 7 oz. (200g) grated cheese (e.g. gouda, mozzarella, cheddar)
For the base
- 1 roll (9.7 oz.) fresh puff pastry (store-bought)
- 2-3 tbsp. bread crumbs
For the Pico de Gallo
- 1 large tomato
- 1/2 red onion
- 1/2 avocado
- 1-2 tbsp. jalapeños
- 2 tbsp. lime juice
- 2 tbsp. olive oil
- salt, pepper
- some cilantro, chopped
Instructions
- Preheat the oven to 350°F (180°C). Dice the onions and garlic finely. Drain the beans. Take the puff pastry out of the fridge and let it get to room temperature.
- Add the olive oil to a large pot and fry the diced onions and garlic until translucent. Add the ground beef, break up into pieces and cook until browned. Mix the herbs in a small bowl and add to the pot with the meat. Add the beans and tomato Passat and let cook on medium-low heat until the liquid is almost gone – takes about 6-10 minutes. Season the chili with the hot pepper sauce, some more salt, and pepper to your liking. Take about 1 oz. (30g) of the tortilla chips and crush them to get small pieces. Add together with about 5 oz. of the cheese to the meat and mix in. Take off the heat and set aside.
- Roll out the puff pastry. If it is not big enough to fit a 9 inches (23cm) pie dish, cut off a stripe from the shorter side and add to the longer side to get a square instead of a rectangle. Place the dough in the pie dish and let overlap about 1 inch (2-3cm). Tuck in the overlapping dough between dough and pie dish to create a nice and neat edge. You can also use a fork to create a pattern around the edge. Spread the breadcrumbs evenly on the bottom and pour in the meat filling. Smooth out the top and bake for 12-14 minutes. Take out of the oven and cover the top with the remaining tortilla chips and sprinkle with the remaining cheese. Place in the oven again and bake another 12-14 minutes. The cheese should have melted with a nice golden color in many spots. Take out of the oven and let cool down a bit.
- While the pie is in the oven, prepare the Pico de Gallo. Remove the seeds and liquid inside of the tomato and cut into dices. Dice the onion and avocado as well and add together with the tomato and jalapeños to a small bowl. Add the lime juice and oil and mix. Season with salt and pepper. Add the chopped cilantro. Add the Pico de Gallo to the center of the pie and serve still warm with some sour cream.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 8
*I have partnered with Santa Maria to bring you this delicious Pie. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
