Name: Tex-mex pide
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 400 gram low-fat beef sausages; 1 tablespoon vegetable or olive oil; 3 teaspoon mexican chilli powder (or less for less heat); 400 gram can red kidney beans, rinsed; 430 gram long turkish pide bread, halved lengthwise; 1/3 cup tomato paste; 1 cup grated tasty cheese; 1/3 cup light sour cream; 1/2 cup mild chunky salsa; 1 green onion, thinly sliced; mixed salad, to serve

Tex-mex pide

Both the kids and adults will love this Mexican-inspired dish with dollops of sour cream and salsa.

Skip to Recipe

Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

400 gram low-fat beef sausages

1 tablespoon vegetable or olive oil

3 teaspoon mexican chilli powder (or less for less heat)

400 gram can red kidney beans, rinsed

430 gram long turkish pide bread, halved lengthwise

1/3 cup tomato paste

1 cup grated tasty cheese

1/3 cup light sour cream

1/2 cup mild chunky salsa

1 green onion, thinly sliced

mixed salad, to serve

Method

1.Preheat oven to 240°C (220°C fan-forced). Squeeze sausage meat from casings; discard casings. Heat oil in a frying pan over moderately high heat. Add sausage mince; cook, stirring to break up lumps, for 5 minutes or until browned. Add chilli powder and beans; cook, stirring until heated.

2.Place bread halves, cut-side up, on a large baking tray. Spread tomato paste evenly over bread. Top with mince mixture, then cheese. Bake for 15 minutes or until golden.

3.Top pide with sour cream, salsa and onion. Serve with salad.

Try chicken, lamb or pork sausages instead of beef. For a Moroccan twist, use Moroccan spice mix instead of Mexican chilli powder, and chickpeas instead of kidney beans.
Note

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Ingredients

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