Ingredients

Method

• 4 T olive oil
• 1 onion, chopped
• 400 g beef mince
• 2 T garlic, minced
• ½ T oak-smoked chilli flakes
• 100 g Woolworths whole chipotle chillies in adobo sauce, chopped
• 1 x 400 g can chopped tomatoes
• 1 x 400 g can red kidney beans in brine, drained
• sea salt and freshly ground black pepper, to taste
• 250 g Woolworths salted nacho chips 250 g
• 6 spring onions, thinly sliced lengthways
For the coriander-and-lime cream:
• 15 g fresh coriander, chopped
• 1 t garlic, crushed
• 2 ripe avocados, peeled
• 1 t Woolworths guacamole seasoning
• 1 limes, juiced
• salt, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Heat the oil in a pan over a medium heat. Add the onion and cook until golden brown.

2. Add the mince and fry until golden brown, about 10 minutes, then add the garlic and chilli flakes and cook for 1 minute. Add the chipotle in adobo and the tomatoes. Simmer for 10 minutes. Add a little water or stock if necessary, then add the beans and heat through. Season.

3. Place the nacho chips in an ovenproof dish and spoon over the adobo and bake for 30 minutes

4. To make the coriander-and-lime cream, blend the ingredients, except the salt, until creamy and smooth. Add some water if necessary to loosen. Season to taste.

5. To serve, drizzle the coriander cream over the nachos and garnish with spring onions.

Cook's note: Make a double batch of the chilli con carne and freeze half to use for another dinner.

Find more tray bake recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly 
Food assistant: Emma Nkunzana