A quick easy, reasonably low fat, recipe which has a great taste. A bit like nachos lite meets chilli con carne! Can be prepared ahead to 'oven' stage then frozen. The meat and bean mixture would also make a good pie filling.
375g lean beef mince
2 tablespoons olive oil
2 large onions, chopped
1 medium green capsicum, chopped
1/4 cup frozen peas
1/2 teaspoon chilli powder
1/2 teaspoon red chilli flakes
1 can (425g) tomatoes
1/4 cup tomato paste
1 can red kidney beans
1 can corn kernels
4 corn tortillas cut into quarters
1/3 cup grated fat reduced cheese
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Preheat oven to 180 degrees C. Lightly grease a medium casserole dish.
In a frypan over medium heat, cook the mince until evenly brown. Drain, and set aside.
Heat the olive oil in a separate frypan over medium heat, and cook the onions until tender. Mix in the capsicum and peas, and season with chilli powder and red chilli flakes. Stir the cooked mince, tomatoes and tomato paste into the mixture. Reduce heat to low and simmer 5 minutes. Mix in the kidney beans and corn.
Spoon 1/2 the frypan mixture into the prepared casserole dish, and top with 1/2 the tortilla quarters. Spoon the remaining mixture on top.
Cover and bake 25 minutes in the preheated oven. Remove cover, and top with remaining tortillas and cheese. Continue cooking 10 minutes or until the cheese is melted and golden brown.