Corn Chip Casserole

Name: Corn Chip Casserole
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yield: serves 4
Ingredients: 1 × 420g can of Watties chilli beans; 1 × 400g can of Watties chopped tomatoes; 2 tsp ground cumin; 1 × 410g can of Watties corn kernels drained; 1 green capsicum diced; 125 g grated colby cheese; 150 g Proper Cheeza-peno tortilla chips; 1 handful fresh coriander chopped; 1 avocado smashed

Ingredients

1 × 420g can of Watties chilli beans
1 × 400g can of Watties chopped tomatoes
2 tsp ground cumin
1 × 410g can of Watties corn kernels drained
1 green capsicum diced
125 g grated colby cheese
150 g Proper Cheeza-peno tortilla chips
1 handful fresh coriander chopped
1 avocado smashed

Preparation

Combine the beans, tomatoes and cumin in a large frying pan or cast ion pan.

Cook for 5 minutes on medium heat, smashing the beans a little with the back of a spoon until the mixture thickens.

Top with an even layer of corn and capsicum. Sprinkle with the cheese, then arrange the tortilla chips on top. Top with more cheese.

Bake for 10 minutes at 170 degrees, or until the cheese has melted all over.

Serve immediately, topped with fresh coriander and avocado.

Featured Product

Front Image of Chilli Crisps Product Shot

Cheeza-peño Tortilla

A spicy, dairy free cheese alternative tortilla or your tastebuds. A vegan suitable cheese tortilla with hints of jalapeno & smoked paprika.

More Info

Corn Chip Casserole

Prep Time: 10 mins

|

Cook Time: 15 mins

|

Serves: 4

Casserole with a tortilla twist; grab a bag of Cheezapeno for this winter warmer dinner idea.

Ingredients

1 × 420g can of Watties chilli beans
1 × 400g can of Watties chopped tomatoes
2 tsp ground cumin
1 × 410g can of Watties corn kernels drained
1 green capsicum diced
125 g grated colby cheese
150 g Proper Cheeza-peno tortilla chips
1 handful fresh coriander chopped
1 avocado smashed

Preparation

Combine the beans, tomatoes and cumin in a large frying pan or cast ion pan.

Cook for 5 minutes on medium heat, smashing the beans a little with the back of a spoon until the mixture thickens.

Top with an even layer of corn and capsicum. Sprinkle with the cheese, then arrange the tortilla chips on top. Top with more cheese.

Bake for 10 minutes at 170 degrees, or until the cheese has melted all over.

Serve immediately, topped with fresh coriander and avocado.

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