I just know this will be the recipe my kids take with them when they leave home. It’s a great informal Friday-night feed. You can double up on the amount of beans and leave out the meat to make this a vegetarian dish. If your kids don’t like spices, you can also leave out the chilli, paprika and cayenne pepper.
- 2 tablespoons olive oil
- 2 brown onions, finely diced
- 3 garlic cloves, minced
- 1 kg (2 lb 4 oz) minced (ground) beef
- 2 teaspoons smoked hot paprika
- 3 teaspoons ground cumin
- 1 teaspoon chilli flakes
- 1 teaspoon cayenne pepper (optional)
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 3 x 400 g (14 oz) tins of chopped tomatoes
- 3 x 400 g (14 oz) tins of kidney beans, drained and rinsed
- sea salt and freshly ground black pepper
- 500 g (1 lb 2 oz) natural corn chips
- 125 g (4½ oz/1¼ cups) grated cheddar cheese
- sour cream
- 3 avocados, destoned, smashed and seasoned with a squeeze of lime juice
- a handful of fresh coriander (cilantro) leaves, to garnish
- Preheat the oven to 180°C (350°F/Gas 4).
- Heat the olive oil in a large heavy-based saucepan over medium heat. Add the onion and garlic and cook for 5–6 minutes, or until the onion is translucent.
- Add the beef and spices and cook, breaking up the meat with the back of a wooden spoon, for 10 minutes, or until the meat is lightly browned.
- Stir in the tomatoes and beans and season with salt and pepper.
- Reduce the heat to low and simmer for 20 minutes, or until the mixture reaches a thick sauce consistency.
- Pour the sauce into a shallow 3.5 litre (122 fl oz/ 14 cup) capacity baking dish, cover with the corn chips and scatter over the cheese.
- Bake for 15 minutes, or until the cheese is melted and golden.
- Serve with sour cream, smashed avocado dip and some coriander leaves scattered on top.
Recipe and image from Eat In by Anna Gare, published by Murdoch Books, RRP $39.99. And to read our interview with Anna (including her best birthday baking cheats), click here.