A tray of corn chips piled with spiced beef, beans, melted cheese and plenty of Olé sriracha.
Serves: 4 | Prep: 10 min | Cook: 20 min
Ingredients
- 400 g beef mince
- 1 onion, diced
- 1 tsp each ground cumin and smoked paprika
- 400 g can black beans, drained
- ½ cup tomato passata
- 3 tbsp The Flavorsmith Olé Sriracha
- 200 g plain corn chips
- 2 cups grated cheddar
- Sour cream, avocado, tomato and coriander, to serve
Method
- Heat the oven to 200°C.
- Brown the mince and onion in a pan. Add the spices for 1 minute, then the beans, passata and 2 tbsp Olé. Simmer 5 minutes.
- Spread half the chips on a tray, top with half the beef and cheese. Repeat.
- Bake 8–10 minutes, until the cheese melts.
- Top with sour cream, avocado, tomato and coriander, and drizzle over the rest of the Olé.
Chef's tip: Layering twice means every chip gets some topping — no naked chips at the bottom.