- Serves 4
- Preparation Time 10MINS
- Cook Time 20MINS
1 onion, finely chopped
500g beef mince
2 tsps Mexican seasoning
420g can Campbell’s Condensed Tomato Soup
400g can kidney beans, rinsed
200g corn chips
1 cup grated tasty cheese
Sour cream and coriander to serve
STEP 1 Heat a little oil in a deep-frying pan over medium-high heat. Cook onion for 2-3 mins. Add mince, cook, stirring for 5 mins until browned. Add seasoning. Cook for 1 min. Stir in Campbell’s Condensed Tomato Soup and 1/4 can water. Bring to the boil. Add beans and simmer for 15 mins until thickened slightly.
STEP 2 Place half of the chips in a medium ovenproof dish. Sprinkle with half of the cheese. Grill for 2-3 mins until
melted. Top with mince and arrange remaining chips around the outside. Sprinkle with cheese. Grill for 2-3 mins until hot and cheese has melted.
STEP 3 Serve topped with sour cream and coriander.