Ingredients
1 tablespoon olive oil
1 large onion, finely chopped
500g beef mince
300g can kidney beans, drained, rinsed
1 teaspoon Mexican chilli powder
35g sachet reduced-salt taco seasoning mix
2 tablespoons 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
Sour cream, to serve
Fresh coriander, to serve
- Method
Step 1
Preheat the oven to 200C. Heat the oil in a nonstick skillet over medium heat. Cook onion for 2 minutes or until tender. Add hash. Cook, stirring with a wooden spoon, for 5 minutes or until golden brown.2nd step
Add red beans, chilli powder, seasoning, tomato paste and water. Reduce the heat to medium-low. Simmer for 5 minutes or until thick. Stir in the coriander.Step 3
Arrange corn chips on a heat-resistant plate. Garnish with minced meat. Sprinkle with cheese. Bake for 15 minutes or until everything is hot. Garnish with salsa, avocado and sour cream. Serve.