MEXICAN NACHOS BAKE

■ Serves 4–6, Prep 30 mins, Cook 12 mins

WHAT YOU NEED

175g packet original corn chips, crushed 1½ cups Mexican three-cheese blend Guacamole, chopped tomatoes and sour cream, to serve Coriander leaves, to garnish FILLING 1 tblsp olive oil 1 large onion, finely chopped 1 green capsicum, finely chopped 2 cloves garlic, crushed 500g beef mince 30g sachet taco seasoning mix 425g can Mexe beans 435g jar mild Mexican salsa ¹⁄₃ cup chopped fresh coriander leaves

1Grease a 25cm round ovenproof dish

2To (8-cup capacity). make filling, heat oil in a large, deep frying pan over a medium heat. Add onion, capsicum and garlic. Cook, stirring occasionally, until onion is soft. Add beef. Cook, stirring with a wooden spoon to break up mince, for about 5 minutes, or until

3Add browned. seasoning. Cook, stirring, for 1 minute. Add undrained beans and salsa. Mix well. Bring to boil. Boil gently, stirring occasionally, for about 10 minutes, or until slightly thickened. Remove from 4 heat. Add coriander. Spoon into dish.

Combine corn chips with ½ cup of the cheese in a large bowl. Scatter over filling.

5 Top with remaining cheese. Cook in a moderate oven (180C) for about 12 minutes, or until golden brown.

6 Serve with guacamole, chopped tomatoes and sour cream. Garnish with extra coriander.