PULLED MEXICAN BEEF WITH CHEESY CORN CHIPS

1 tablespoon peanut oil 250g pork mince 2 garlic cloves 1 long fresh red chilli 1 1/2 tablespoons kecap manis 450g pkt microwave jasmine rice

• 110g (2/3 cup) frozen peas

• 2 eggs

• 1 tablespoon light soy sauce

• 1 tablespoon sweet chilli sauce

• 1/2 cup fresh basil leaves

• Fried shallots, to serve

SERVES 4. PREP 5 MINS. COOK 5 MINS

INGREDIENTS

• 1 tbs olive oil

• 1 red capsicum

• 400g can red kidney beans

• 300g can corn kernels

• 2 x 250g packet pulled barbecue beef

2 x 300g jars salsa

170g packet corn chips

80g (1 cup) pre-grated cheddar fresh coriander, to serve sour cream, to serve

1 Heat oil in a large frying pan over medium heat. Deseed and chop the capsicum and add to pan. Cook, stirring occasionally, until just soft.

2 Preheat grill on high. Rinse and drain the beans. Drain the corn. Add beans and corn to the pan along with the beef, salsa and 80ml cup) water. Stir then bring to a simmer until heated through.

3 Arrange corn chips on a baking tray. Sprinkle with cheddar. Cook under grill for 1-2 minutes or until cheddar melts, then break apart the chips.

4 Pick sprigs from coriander. Divide the beef mixture among serving bowls. Top with cheesy chips and a dollop of sour cream. Sprinkle with coriander. Season and serve.