Saturday, 22 February 2014 00:36

Mexican Bake with Corn Chips

Written by 
Rate this item
(1 Vote)

Mexican Bake with Corn Chips

 

 

 

 

 

Serves: 4

Preparation and Cooking Time: 50 minutes

Kilojules/Calories: 2255/539

Fat: 26.8g

Protein: 33.9g

Carbohydrates: 34.7g

Fibre: 11.6g

 

 

Ingredients:

 

  • 1 tablespoon of olive oil
  • 1 large brown onion (200g) chopped finely
  • 300g (9.5oz) minced beef
  • 2 cloves of garlic, crushed
  • 1 1/2 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons dried oregano
  • 750g (1 1/2 pounds) canned kidney beans, rinsed, drained
  • 400g (12 1/2 ounces) canned diced tomatoes
  • 3/4 cup (180ml) water
  • 80g (2 1/2 ounces) corn chips
  • 1 cup (120g) coarsely grated cheddar cheese
  • 1/4 cup loosely packed fresh coriander leaves

 

 

Instructions

 

  • Heat oil in large saucepan; cook onion, stirring, until softened. Add beef, cook until micne is brown.
  • Stir in garlic, cumin, ground coriander and oregano into the pan; cook stirring until fragrant.
  • Add beans, undrained tomatoes and the water; simmer, covered, about 30 minutes until thickened slightly.
  • Preheat grill
  • After the beef mixture has cooked for 30 minutes, spoon beef mixture into 1.5-litre (6-cup) shallow over proof dish; top with corn chips then cheese, grill until cheese melts.
  • Sprinkle bake with fresh corriander
  • To add flavour serve with guacamole and sour cream

 

Read 2577 times Last modified on Friday, 07 March 2014 02:13

Leave a comment