Ingredients
1 medium red onion, finely chopped
2 cloves garlic, crushed
500g beef mince
35g sachet Chili Con Carne Spice Mix
400g can diced tomatoes
310g jar Roasted Peppers Strips, drained
½ cup chopped fresh coriander, plus leaves to serve
200g packet round corn chips
250g bag grated Mexican Style cheese
Sour cream, finely chopped tomato and avocado, to serve
Method
-
Heat an oiled, flameproof casserole dish or ovenproof frying pan (10-cup capacity) over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add beef. Cook over a high heat, stirring to break up mince, for about 7 minutes, or until browned.
-
Add spice mix. Cook, stirring, for 1 minute. Stir in tomatoes, peppers, coriander and 1 cup water. Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until thickened. Remove from heat.
-
Scatter over half of the corn chips and half of the cheese. Repeat with remaining corn chips and cheese.
-
Cook in a very hot oven (210C) for about 10 minutes, or until topping is brown.
-
Serve topped with sour cream, tomato, avocado and coriander leaves.