By cooking up Big Batch Beef, this contemporary take on meat pie can be ready in a flash!
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
2 cups (500 mL) microwave-thawed Big Batch Beef
½ cup (125 mL) chili sauce or salsa
2 cups (500 mL) shredded Cheddar cheese
4 large flour tortillas
2 green onions, chopped
Mash kidney beans. Combine with Big Batch Beef and chili sauce.
Place 1 tortilla on baking sheet. Spread right to edge with one-third of the beef mixture. Sprinkle with one-quarter each Cheddar and green onion. Repeat layers, finishing with tortilla, cheese and green onion.
Bake in 400ºF (200ºC) oven for 10 to 15 minutes or until cheese is melted. Slice into wedges and serve with more chili sauce if desired. Makes 6 servings.