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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Get the kids involved in making this easy midweek dinner.
Small bunch parsley, chopped
1/2 tsp salt and pepper
1 onion, finely chopped
4 garlic cloves, finely chopped
2 x 400g tins chopped tomatoes or seasoned Mexican-style tinned tomatoes
4 tbsp olive oil
1 large packet of corn chips
1 tin mild chilli beans
2 cups cheese, grated
To serve
Chopped fresh tomatoes
Guacamole
Sour cream
Fresh coriander
Small bunch parsley, chopped
1/2 tsp salt and pepper
1 onion, finely chopped
4 garlic cloves, finely chopped
2 x 400g tins chopped tomatoes or seasoned Mexican-style tinned tomatoes
4 tbsp olive oil
1 large packet of corn chips
1 tin mild chilli beans
2 cups cheese, grated
To serve
Chopped fresh tomatoes
Guacamole
Sour cream
Fresh coriander
Heat the oven to 180°C.
In a pan over medium heat, fry the onion and garlic in a little olive oil.
Add the New Zealand pork mince and fry until brown – about 15 minutes.
Add tinned tomatoes, parsley and salt and pepper to the pan and simmer for a further 10 minutes. Add the chilli beans before removing from the heat.
Lay some corn chips in an oven-safe dish, and top with pork mixture. Carefully pour the pork mixture from the pan on top of the corn chips and sprinkle the grated cheese on top. Place in the oven and bake for 20 minutes.
Top with freshly diced tomatoes, guacamole, sour cream, and coriander.
Get the kids involved in making this easy midweek dinner.
600g New Zealand Pork Mince
Small bunch parsley, chopped
1/2 tsp salt and pepper
1 onion, finely chopped
4 garlic cloves, finely chopped
2 x 400g tins chopped tomatoes or seasoned Mexican-style tinned tomatoes
4 tbsp olive oil
1 large packet of corn chips
1 tin mild chilli beans
2 cups cheese, grated
To serve
Chopped fresh tomatoes
Guacamole
Sour cream
Fresh coriander
Heat the oven to 180°C.
In a pan over medium heat, fry the onion and garlic in a little olive oil.
Add the New Zealand pork mince and fry until brown – about 15 minutes.
Add tinned tomatoes, parsley and salt and pepper to the pan and simmer for a further 10 minutes. Add the chilli beans before removing from the heat.
Lay some corn chips in an oven-safe dish, and top with pork mixture. Carefully pour the pork mixture from the pan on top of the corn chips and sprinkle the grated cheese on top. Place in the oven and bake for 20 minutes.
Top with freshly diced tomatoes, guacamole, sour cream, and coriander.
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