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.