Ingredients
1 tbsp olive oil
1 onion finely chopped
2 cloves garlic crushed
3 tsp ground cumin
3 tsp ground coriander
½ tsp chilli powder
500 g beef mince
410 g can crushed tomatoes
300 g can kidney beans drained
1 cup tomato paste
500 g packet round corn chips
1 cup grated tasty cheese
1 avocado mashed to serve
300 ml sour cream to serve
Method
-
Heat oil in a frying pan. Add onion and garlic. Cook, stirring occasionally, until soft. Add spices. Cook for about 30 seconds, or until fragrant. Add mince. Cook, stirring occasionally, for about 5 minutes, or until well-browned.
- Add tomatoes, kidney beans and tomato paste. Bring to boil. Simmer, uncovered, for about 5 to 10 minutes, or until thickened.
- Divide corn chips among four heatproof serving plates. Top evenly with hot mince mixture. Sprinkle with cheese.
- Cook under a hot grill for about 4 to 5 minutes, or until cheese is melted.
- Serve with avocado and sour cream on the side.