Mexican Bake with Cheesy Corn Chip Topping …
Ingredients …
  • 1 tablespoon olive oil
  • 1 large onion, chopped finely
  • 500g mince meat (I always use the Heart Smart Mince)
  • 3 small cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 2 teaspoons dried oregano
  • 1 small carrot, peeled and diced into small cubes
  • 2 – 3 celery sticks, chopped
  • 1 small yellow (or red) capsicum, diced
  • 1 x 420g can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 x 420g can kidney beans, drained and rinsed
  • ½ cup water
  • Corn Chips
  • Avocado, mashed (with a dash of lemon juice to prevent browning)
  • 1 ½ cup grated cheese
  • Sour Cream
  • Fresh coriander, roughly chopped
Method …
  1. Heat oil gently in a large pan, add onion and cook until just soft.
  2. Add mince and cook for a couple of minutes until browned, breaking it up with a wooden spoon as it cooks.
  3. Add garlic, cumin and oregano and stir through mince.
  4. Add carrot, celery, capsicum, crushed tomatoes, tomato paste, kidney beans and water and simmer gently for approximately 20 – 25 minutes or until the mince has thickened slightly. While the mince is reducing, preheat the grill on medium.
  5. Once cooked, place beef mixture into 6 individual dishes. Place a layer of Corn Chips on top of each dish and sprinkle with cheese.
  6. Place dishes under the grill for a couple of minutes until the cheese melts but watch carefully to ensure it doesn’t burn.
  7. Remove dishes from oven and top with mashed avocado, sour cream and fresh coriander. Serve with additional corn chips on the side.
Recipe by Mrs Organised at