Nacho-topped chilli con carne bake recipe
We've given the classic chilli con carne a family-friendly glow up with a cheesy nacho topping. Serve with rice and salad for a fresh twist on a classic.
See method- Serves 4
- Takes 35 mins
- 557 calories / serving
Ingredients
- 1 tbsp vegetable oil
- 2 onions, finely chopped
- 1 stick celery, finely chopped
- 250g lean 5% fat steak mince
- 200g long grain white rice, rinsed
- 2 mixed colour peppers, chopped
- 400g kidney beans, drained and rinsed
- ½ tsp garlic granules
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 2 tbsp tomato purée
- 1 vegetable stock cube, made up to 400ml
- 80g tortilla chips
- 30g Creamfields grated Cheddar cheese
- 100g iceberg lettuce, thinly sliced
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Shop ingredientsEach serving contains
- Energy
- 2340kJ 557.0kcal
- Fat
- 16g
- Saturates
- 4g
- Salt
- 1.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 71.9gProtein 26.7gFibre 9.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Heat the oil in a large saucepan. Cook the onions and mince over a high heat for 8-10 mins until well-browned.
- Meanwhile, start the rice. Put it in a medium saucepan and pour over 350ml boiling water. Bring to a boil, cover with a lid and turn down to just simmering. Cook for 15-18 mins, shaking the pan occasionally.
- Add the celery, chopped peppers, kidney beans, spices and tomato purée. Cook for 2 mins.
- Add the vegetable stock and bring to a simmer. Season.
- Set aside 200g of the chilli con carne mixture for lunch the next day.
- Tip the mixture into a baking dish, top with the tortilla chips and grated cheese. Bake for 10-12 mins or until the cheese is golden brown.
- Leave cool for 5 mins. Divide the rice and shredded lettuce between plates and top with the chilli nacho bake.
- See more Minced beef recipes
