DreamingPilgrim
Culinary Explorer
Hi everyone! I'm excited to share this delicious recipe that's always a hit at parties, get togethers, or even just for a cozy movie night in. It's been a favorite of mine for years, so now I'm sharing this easy to make recipe with all of you.
Ingredients
1 tbsp olive oil
1 large onion, finely chopped
500g Coles Finest Carbon Neutral Beef Mince
300g can kidney beans, drained, rinsed
1 tsp Mexican chilli powder
35g sachet reduced-salt taco seasoning mix
2 tbsp tomato paste
1/4 cup water
1/2 cup coriander leaves, chopped
230g packet corn chips
1 cup grated cheddar cheese
1/2 cup tomato salsa
Avocado, diced, to serve
Bulla Light Sour Cream, to serve
Fresh coriander, to serve
DIRECTIONS
Ingredients
1 tbsp olive oil
1 large onion, finely chopped
500g Coles Finest Carbon Neutral Beef Mince
300g can kidney beans, drained, rinsed
1 tsp Mexican chilli powder
35g sachet reduced-salt taco seasoning mix
2 tbsp tomato paste
1/4 cup water
1/2 cup coriander leaves, chopped
230g packet corn chips
1 cup grated cheddar cheese
1/2 cup tomato salsa
Avocado, diced, to serve
Bulla Light Sour Cream, to serve
Fresh coriander, to serve
DIRECTIONS
- Step 1
Preheat oven to 200C. Heat oil in a non-stick frying pan over medium heat. Cook onion for 2 minutes, or until soft. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned. - Step 2
Add kidney beans, chilli powder, seasoning, tomato paste and water. Reduce heat to medium-low. Simmer for 5 minutes, or until thick. Stir through coriander. - Step 3
Arrange corn chips on a heatproof plate. Top with mince. Sprinkle with cheese. Bake for 15 minutes, or until hot. Top with salsa, avocado, sour cream and coriander. Serve.
Hope you like it!!