Mexican Bake

prep + cook time 50 minutes  serves 4

1 tablespoon olive oil

1 large brown onion (200g), chopped finely

300g minced beef

2 cloves garlic, crushed

1½ tablespoons ground cumin

1 tablespoon ground coriander

2 teaspoons dried oregano

400g canned diced tomatoes

750g canned kidney beans, rinsed, drained

180ml (¾ cup) water

80g corn chips

120g (1 cup) coarsely grated cheddar

3.75g (¼ cup) loosely packed fresh coriander leaves


1     Heat oil in a large saucepan over medium heat, cook onion; stirring, for 5 minutes or until onion is soft. Increase heat to high, add beef; cook, stirring, for 2 minutes or until mince is browned.

2     Add garlic, cumin, ground coriander and oregano to pan; cook, stirring, for 1 minute or until fragrant.

3     Add tomatoes, beans and the water; reduce heat; simmer, covered, for 30 minutes or until thickened slightly. Season to taste.

4     Preheat grill on high.

5                Transfer beef mixture into a 1.5-litre shallow ovenproof dish; place on an oven tray. Arrange corn chips on top of beef mixture; sprinkle with cheese. Grill for 3 minutes or until cheese melts and starts to bubble. Serve sprinkled with coriander.

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