• 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 carrots, diced
  • 250 g (8 oz) minced beef
  • 1 red chilli, finely chopped
  • 400 g (13 oz) can chopped tomatoes
  • 400 g (13 oz) can red kidney beans, drained and rinsed
  • 50 g (2 oz) tortilla chips
  • 100 g (3½ oz) Cheddar cheese, grated
  • salt and pepper
  • chopped parsley or coriander, to garnish

Heat the oil in saucepan, add the onion, garlic and carrots and cook until softened. Add the minced beef and chilli and cook, stirring and breaking up with a wooden spoon, for 5 minutes or until the meat has browned. Add the tomatoes and beans, mix well and season to taste with salt and pepper.

Transfer to an ovenproof dish, cover with the tortilla chips and sprinkle with the Cheddar. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes or until golden brown. Garnish with chopped parsley or coriander before serving.

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