Mexican Cottage Pie

Mexican Cottage Pie

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Simple delicious recipe that is easy to modify to your taste. Cornbread is not common in the UK so this will be a new treat for many of you. Substitute vegi-mince for a fabulous vegetarian meal.


Serves: 6 

  • 1 medium onion, diced
  • 500g beef mince
  • 1 tablespoon mild chilli powder
  • crushed dried chillies (spicy kick, add to taste)
  • 1 1/2 teaspoons cumin
  • 2 beef stock cubes
  • 1 (400g) tin red kidney beans, drained and washed
  • 3/4 cup frozen sweet corn or 1 (440g) tin sweetcorn kernels
  • 1 (400g) tin chopped tomatoes
  • 1 batch cornbread batter
  • 1 cup grated Cheddar cheese
  • 1/4 cup chopped pickled jalapeños

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Fry diced onion in oil until soft then add to large saucepan.
  2. Brown beef in frying pan, drain if not lean before adding to the saucepan.
  3. Add chilli powder, crushed chillies, cumin, stock cubes, beans, corn and tomatoes. Simmer over medium heat while preparing cornbread.
  4. Make the cornbread batter, omitting sugar, then stir through the cheddar cheese and jalapeños.
  5. Pour chilli into a 20cm square baking dish then cover with the cornbread batter.
  6. Bake in a oven preheated to 200 degree C for 25 to 30 minutes or until golden brown and a toothpick inserted in middle comes out clean.
  7. Let stand a few minutes before serving.

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