Ingredients
- 175 grams crush corn chips (white)
- 1 1/2 cups grated Mexican-style cheese (blend)
- Guacamole, to serve
- Tomatoes, chopped, to serve
- Sour cream, to serve (optional)
- Coriander, to garnish
- FOR FILLING
- 1 tablespoon olive oil
- 1 onion, finely chopped (large onion)
- 1 green capsicum, finely chopped
- 2 cloves garlic, minced
- 500 grams beef mince
- 1 sachet (30 grams) taco seasoning mix
- 425 grams kidney beans, (canned Mexican Beans specified zazz would not accept so had to put a bean they would)
- 1 jar (435 grams) salsa (mild)
- 1/3 cup coriander, fresh chopped
How to Make
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Step 1: Preheat oven to 180°C and then grease a 25cm round ovenproof dish (8-cup capacity).
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Step 2: To make filling, heat oil in a large, deep frying pan over a medium heat and add onion, capsicum and garlic and cook, stirring occasionally, until onion is soft and then add beef and cook, stirring with a wooden spoon to break up mince, for about 5 minutes, or until browned.
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Step 3: Add seasoning and cook, stirring, for 1 minute and then add undrained beans and salsa and mix well to combine and then bring to boil and boil gently, stirring occasionally, for about 10 minutes, or until slightly thickened.
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Step 4: Remove from heat and stir in coriander and spoon into prepared dish.
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Step 5: Combine corn chips with 1/2 cup of the cheese in a large bowl and scatter over filling and top with remaining cheese.
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Step 6: Cook in preheated oven for about 12 minutes, or until golden brown.
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Step 7: Serve with guacamole, chopped tomatoes and sour cream and garnish with extra coriander
We hope you enjoy this recipe!
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