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1 tbsp olive oil
500 g beef mince
1 onion finely chopped
2 cloves of garlic minced
1 tsp ground cumin
1 tsp chilli powder
½ tsp paprika
1 400g can of chopped tomatoes drained
170 g Proper Salted tortilla chips
1 C salsa
1 C grated cheese
1 handful fresh coriander chopped
0.30 telegraph cucumber thinly sliced (optional)
1 avocado diced
1 red capsicum sliced (can use jar roasted red pepper instead)
3 spring onions thinly sliced
1 lime cut into wedges
In a large frying pan, heat a film of oil and cook the beef over medium-high heat until browned and cooked through. Break it into smaller pieces with a spoon as it cooks.
Add the onion and garlic to the pan and cook for a further 5 minutes. Sprinkle the ground cumin, chilli powder, paprika and a little salt and pepper over the beef mixture. Stir well to combine.
Add the tomatoes to the pan. Stir everything together and let it simmer for another 5-7 minutes. If the mixture looks too dry, you can add a splash of water but it doesn’t need much liquid.
Heat the oven to 190°C.
In a large baking dish or oven proof frying pan, spread half of the tortilla chips evenly on the bottom.
Spoon half of the beef mixture over the chips, followed by dollops of the salsa and half of the grated cheese.
Layer the remaining chips on top, followed by the rest of the beef mixture, salsa, and cheese.
Place the baking dish in the oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and rest for a few minutes before serving.
To serve, top with coriander, cucumber, avocado, capsicum and spring onion plus lime wedges for squeezing.
Chef’s tips
The fresh toppings are very much a personal choice, depending on flavour preferences and seasonality.
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Chef Jason from Jiggle Korean BBQ Restaurant has added a proper twist to his Korean Fried Chicken recipe for an extra crunchy, chilli crispy coating.
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You can’t go past this platter favourite. Our recipe is a slight variation on the traditional Guacamole so give it a whirl.
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