1 medium red onion, finely chopped
2 cloves garlic, crushed
500g beef mince
35g sachet Chili Con Carne Spice Mix
400g can diced tomatoes
310g jar Roasted Peppers Strips, drained
½ cup chopped fresh coriander, plus leaves to serve
200g packet round corn chips
250g bag grated Mexican Style cheese
Sour cream, finely chopped tomato and avocado, to serve
Heat an oiled, flameproof casserole dish or ovenproof frying pan (10-cup capacity) over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add beef. Cook over a high heat, stirring to break up mince, for about 7 minutes, or until browned.
Add spice mix. Cook, stirring, for 1 minute. Stir in tomatoes, peppers, coriander and 1 cup water. Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until thickened. Remove from heat.
Scatter over half of the corn chips and half of the cheese. Repeat with remaining corn chips and cheese.
Cook in a very hot oven (210C) for about 10 minutes, or until topping is brown.
Serve topped with sour cream, tomato, avocado and coriander leaves.