Crunchy tortilla chips are topped with spiced beef mince, sliced jalapeños, olives and melted cheese and served with dollops of sour cream and guacamole.
Per serving: 494kcals, 23.6g fat (3.8g saturated), 35.9g carbs, 1g sugars, 33.7g protein, 3.8g fibre, 0.315g sodium
|2 tsp olive oil|
|300g beef mince|
|Salt and black pepper|
|1 tsp chilli powder|
|150g tomato salsa|
|200g salted tortilla chips|
|100g sliced jalapeños|
|50g black olives, sliced|
|80g Cheddar, grated|
|80g Mozzarella, grated|
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Heat the oil in a frying pan over a medium-high heat. Add the beef mince and cook for 5-7 minutes, breaking up any big pieces with a wooden spoon, until no longer pink.
- Season with salt and pepper and stir in the chilli powder and salsa. Cover with a lid and cook for five minutes until thickened.
- Add half of the tortilla chips to a shallow, wide baking dish or a cast-iron pan. Top with half of the mince mixture, jalapeños, olives and cheeses. Repeat the layers.
- Bake for 15 minutes until the cheeses have melted. Serve hot with guacamole and sour cream on top.