Ingredients
- 475 g of beef mince
- 3 tbsp of vegetable oil
- 1 tsp of turmeric
- 1 tsp of paprika
- 2 red onions, diced
- 2 courgettes, chopped
- 1 tsp of cumin
- 1 beef stock pot
- 2 tins of chopped tomatoes (800g)
- 1 tin of kidney beans, drained
- 100 g of lightly salted tortilla nachos
- 1 tsp of chilli
- 75 g of mature cheddar, grated
- 150 g of guacamole
- 150 g of sour cream
- 3 garlic cloves, minced
Method
Step 1
Preheat oven to gas 7 / 220*C / fan 200*C.Step 2
Add oil to a large frying pan over medium-high heat. Add onion and garlic to the pan and fry for a few minutes, until the onions begin to soften.Step 3
Next, add your beef mince and continue to fry until the meat is cooked. Then add your courgettes and cook for a further 2 minutes.Step 4
You’ll then add cumin, turmeric, chilli and salt and pepper and continue to stir.Step 5
Add beef stock pot, chopped tomatoes and kidney beans and allow to simmer for 15-20 mins.Step 6
Pour half the mix into an ovenproof dish and pop the rest into the fridge to use for our Chilli Mac and Cheese recipe.Step 7
Stick the tortilla crisps into the chilli mix and sprinkle with cheese Place in the oven for 5-10 mins, until cheese is melted.Step 8
Carefully remove from the oven and add dollops of guacamole and sour cream on top to serve.