Is it a taco? Is it lasagne? Is it a pie? It’s the viral Mexican taco lasagne pie

Mexican Taco Lasagne Pies

Makes 8

Prep & Cook 50 mins

• 500g beef mince
• 1 small onion, finely chopped
• 30g sachet taco seasoning
• 5 x 25cm super soft wraps
• 300g jar Mexican salsa
• 2 cups grated Perfect Mexican cheese (200g)
• Sour cream and chopped avocado, to serve

1 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add beef and onion. Cook, stirring to break up mince for about 7 minutes, or until browned. Add seasoning. Cook, stirring for 1 minute. Stir in ½ cup water. Bring to boil. Cook for a further 2 minutes, or until slightly thickened. Remove from heat.

2 Spray a 4-hole (1/4-cup capacity) pie maker with oil. Using the pie maker cutters or round cookie cutters, cut eight 10.5cm rounds, eight 9.5cm rounds and eight 6.5cm rounds from wraps. Press four 10.5cm rounds into holes.

3 Spoon 2 tblsps mince filling into each hole. Smooth over tops. Spread a teaspoon of salsa over filling. Top with four 6.5cm rounds, then repeat with another layer of mince filling, salsa and a heaped tablespoon of cheese. Top with four 9.5cm rounds. Sprinkle with cheese. Close lid. Turn on.

4 Cook pies for about 8 to 10 minutes, or until tops are golden. Remove. Repeat with remaining rounds, mince filling, salsa and cheese to make eight pies in total.

5 Serve topped with sour cream, avocado and remaining salsa.

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