Ingredients
Serves: 4
- 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
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.
Tip
If you don't have leftover beef and would like to make this from scratch, you will need 200g (7 oz) of beef fillet.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
3
Really easy and v tasty. Great way to use left over roast beef. I used lentils instead of kidney beans ( as the children pick out the kidney beans). - 21 Jan 2015
2
Easy, fast, and very good! - 04 Oct 2013