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Chili con Carne Tortilla Pie

  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 50


Delicious pie with chili con carne filling, tortilla chips topping and pico de gallo. The prefect party snack!



For the filling/topping

  • 12 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)
  • 23 tbsp. bread crumbs

For the Pico de Gallo

  • 1 large tomato
  • 1/2 red onion
  • 1/2 avocado
  • 12 tbsp. jalapeños
  • 2 tbsp. lime juice
  • 2 tbsp. olive oil
  • salt, pepper
  • some cilantro, chopped


  1. 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.
  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.


  • Enjoy baking!


  • Serving Size: 8