Mexican Mince Bake with Guacamole
SERVES 4 PREP 10 minutes
COOK 25 minutes + BUDGET TIP Omit the red onion and zucchini. Use brown onion and carrot instead.
2 teaspoons vegetable or olive oil
1 red onion, thinly sliced
125g can corn kernels, drained 400g pork mince
2 zucchinis, finely chopped
400g can diced tomatoes
35g sachet taco seasoning
1 cup boiling water
1 large salt-reduced chicken stock cube 175g packet corn chips
½ cup reduced-fat grated tasty cheese ½ cup extra-light sour cream
1 quantity Guacamole (recipe, right),
Coriander leaves, to serve
1 Preheat oven to 200º/180ºC fan-forced. Heat oil in a large, deep frying pan over moderate heat. Add onion and corn; cook and stir for 3 minutes or until onion is soft. Add mince; cook, stirring to break up lumps, for 5 minutes or until browned.
2 Add zucchini, tomatoes, taco seasoning, boiling water and crumbled stock cube; stir to combine. Bring to the boil. Reduce heat; simmer for 5 minutes or until cooked.
3 Arrange half the corn chips in a 2-litre (8-cup) ovenproof dish. Top with mince mixture. Top with remaining chips; sprinkle with cheese. Bake for 10 minutes or until golden brown. Top with sour cream and guacamole. Serve sprinkled with coriander.