Mexican pie

Serves: 4

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Total Time: 45

Prep Time: 15

Cook Time: 30

• 2 tablespoon(s) olive oil
• 1  onion, finely chopped
• 2  garlic cloves, crushed
• 2  carrots, diced
• 250 gram(s) minced beef
• 1  red chilli, deseeded and finely chopped
• 1  x 400g can chopped tomatoes
• 1  x 400g can red kidney beans, drained and rinsed
• 50 gram(s) tortilla chips
• 100 gram(s) (3½oz) Cheddar cheese, grated
• Chopped fresh parsley or coriander, to garnish

Method

1. Preheat the oven to 200ºC/180ºC fan/Gas 6. Heat the olive oil in a saucepan, add the onion, garlic and carrots and cook until softened. Add the minced beef and chilli and cook for 5 minutes, stirring and breaking up with a wooden spoon, or until the meat has browned. Add the tomatoes and kidney beans to the pan, mix well and season to taste with salt and freshly ground black pepper.
2. Transfer to an ovenproof dish, cover with the tortilla chips and sprinkle with the cheese. Bake in the preheated oven for 20 minutes or until the top is golden brown. Garnish with the parsley or coriander before serving.

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