-
- Prep
- 15 mins
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- Total
- 15 mins
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- Serving
- Serves 4
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Ingredients
| 1 tbsp oil |
| 1 medium red onion, finely chopped |
| 2 cloves garlic, crushed |
| 500g beef mince |
| 1 cup grated Devondale Tasty Shredded Cheese |
| 1 x 400g can diced tomatoes |
| 1 x 400g can red kidney beans, drained |
| 200g packet corn chips |
| 2 tsp ground cumin |
| 1 tsp each ground coriander, chilli powder and smoked paprika |
| Fresh sliced jalapeno, to serve |
| Sour cream, to serve |
Directions
- Heat oil in a large frypan. Add chopped onion and garlic and cook over medium heat until soft. Add spices and cook for a further 1 minute or until fragrant.
- Add beef mince and cook, stirring with a spoon, until browned. Add canned tomatoes, kidney beans and 1 cup of water and simmer for 10 minutes or until thickened.
- Arrange corn chips on a serving platter and top with warm beef mince. Sprinkle cheese over and place under grill to melt. Top with jalapenos and serve with sour cream.
