200g (7 oz) leftover roast or barbecued beef, roughly chopped
1 tablespoon oil
1 small onion, diced
1 small clove garlic, finely grated
1 red chilli, diced
2 teaspoons cumin seeds
1 (400g) tin chopped tomatoes
1 (400g) tin kidney beans, drained
200g (7 oz) lightly salted tortilla chips
200g (7 oz) salsa
10 jalapeno slices, in brine, drained (optional)
100g (3 1/2 oz) medium Cheddar cheese, grated
175g (6 oz) guacamole
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:15min › Ready in:25min
Place the beef in a food processor and blitz until finely chopped.
Heat the oil in a medium pan and add the onion, frying for 5 to 7 minutes until softened. Add the garlic, chilli and cumin and cook for a minute. Add the beef, tomatoes and kidney beans and stir until heated right through.
Preheat the grill to high. Spread the tortilla chips out in a large ovenproof dish. Spread the chilli con carne over the top, then the salsa, jalapeños (if using) and finally the Cheddar cheese.
Place under the grill for 5 to 7 minutes until the cheese has melted and the top is golden.
Either spread the guacamole on top or serve in a bowl on the side. Serve immediately.
If you don't have leftover beef and would like to make this from scratch, you will need 200g (7 oz) of beef fillet.