Serves 4 people
350g lean beef mince
3 cloves garlic crushed
1 large onion
1 large bell pepper (red, green or yellow)
3 mushrooms
15 ml olive oil
1 tsp oregano
1 tsp chilli powder
1/2 cayenne pepper
1/2 tsp cumin black pepper
1 tbsp worcestershire sauce
1 beef stock pot
1 tin chopped tomatoes
1 tin kidney beans
50 ml water
2 handfuls of grated cheddar cheese
1 large bag of tortilla chips
To serve sour cream, coriander and guacamole.
To start, put the mince in a large pan till cooked. The remove the mince from the pan and place on a plate.
In the pan put the olive oil, chopped onion and garlic and fry till soft. Then add in the chopped pepper and mushrooms. When all are soft, add oregano, chilli powder, cayenne pepper, cumin and black pepper.
Then add the cooked mince and make sure the spices are mixed thoroughly. Add worcestershire sauce, stock pot, chopped tomatoes and kidney beans. Give the mixture a good stir and then add in the water.
Leave on a low / medium heat for an additional 15 minutes until the mixture thickens slightly.
Pre-heat your oven to 180 degrees celsius. In large dish, place the tortilla chips and on top place the mince mixture from the pan and finally add the cheese.
Place in the oven for 4/5 minutes or until cheese has melted.
Serve with sour cream, some fresh coriander and guacamole.
