A favourite with kids and adults alike.
extra virgin olive
400g lean beef mince
1 onion (chopped)
1 small red chilli (finely chopped)
3 tsp ground cumin
2 tsp ground coriander
2 tbsp tomato paste
1 cup tomato passata
400g can red kidney beans (drained)
1 1/3 cups grated cheddar
1 avocado (sliced)
1/2 cup light sour cream
corn chips
Heat 1 tbsp extra virgin olive oil in a frypan over high heat. Cook 400g lean beef mince, stirring, for 5-8 minutes or until well browned. Transfer to a bowl.
Add 1 tbsp olive oil to pan and reduce heat to medium.
Cook 1 onion (chopped), 1 small red chilli (finely chopped), 3 tsp ground cumin and 2 tsp ground coriander for 2-3 minutes. Add mince, 2 tbsp tomato paste, 1 cup tomato passata and 400g can red kidney beans (drained) and cook over low heat for 5 minutes. Place in an ovenproof dish, top with grated cheddar and cook under a hot grill for 3-5 minutes or until cheese is melted.
Add 1 avocado (sliced), 1/2 cup light sour cream and corn chips.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
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