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Ingredients

600g Beef Mince
400g can of black beans, drained and rinsed
1 jar of roasted red capsicum, chopped
1 cup salsa
1 cup grated tasty cheese
1 cup grated mozzarella cheese
1 tsp smoked paprika
1 bag of Proper Crisps Salted Tortilla Chips
1 Avocado, mashed with a little salt
125g Sour Cream
100g Rocket
1 Lime, cut into wedges
1 handful fresh coriander, roughly chopped
1 cup frozen corn kernels
400g can of chopped tomatoes
1 onion finely chopped
2 cloves of garlic crushed
½ tsp chilli flakes
1 tsp ground cumin

Preparation

Heat the oven to 190°C.

In a large frying pan, cook the mince over medium heat until browned, breaking it apart as it cooks. Drain any excess fat.

Add the onion, capsicum, and garlic to the pan. Cook for 3-4 minutes until the vegetables are softened.

Stir in the chilli flakes, cumin, paprika and a sprinkle of salt and pepper. Add the black beans, corn, and tomatoes. Mix well and let simmer for 5 minutes.

Spread half of the beef mixture into a lasagne style baking dish. Top with half of the salsa and half of the cheese.

Add the remaining beef mixture on top, followed by the remaining salsa. Sprinkle the remaining shredded cheese evenly over the top.

Spread the crushed tortilla chips over the cheese layer.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the tortilla chips are golden brown.

Serve with avocado, sour cream, a handful of rocket, tuck in a lime wedge for squeezing and sprinkle with coriander.