Ingredients: – 1 tablespoon olive oil – 1 large onion, finely chopped – 500g Coles Finest Carbon Neutral Beef Mince – 300g can kidney beans, drained, rinsed – 1 teaspoon Mexican chili 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 chip – 1 cup grated cheddar cheese – 1/2 cup tomato salsa – Avocado, diced, to serve – Bulla Light Sour Cream, to serve – Fresh coriander, to serve
Method: 1. Preheat oven to 200°C. 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.
Add kidney beans, chili powder, seasoning, tomato paste, and water. Reduce heat to medium-low. Simmer for 5 minutes, or until thick. Stir through coriander.
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 fresh coriander. Serve.