Ingredients (serves 2)
• 1 tablespoon oil
• 1 medium brown onion, finely
chopped
• 1/2 small red or green
capsicum, diced
• 100g can diced tomatoes in
juice
• 125 gm beef mince
• ¼ teaspoon Tabasco sauce
• 1/2 x 220g packet light corn
chips
• 1 cup reduced-fat grated tasty
cheese
• 2 – 4 tbl prepared guacamole dip
• Sour cream to taste
Method
1. Heat oil in a large
heavy-based frying pan over medium-high heat. Add onion and cook, stirring, for
2 to 3 minutes or until onion is tender. Add mince and brown.
2. Add capsicum, tomatoes,
Tabasco. Season with salt and pepper. Bring to the boil. Reduce heat to medium
and simmer for 20 to 25 minutes, or until vegetables are tender and beans are
heated through.
3. Preheat oven to 200°C. Arrange corn chips on heatproof
serving plates. Sprinkle with half of the cheese. Spoon over bean mixture.
Sprinkle with remaining cheese. Bake for 10 minutes or until corn chips are
crisp and cheese is melted.
4. Serve with sour cream and
guacamole.
