Spicy Beef with Tortilla Chips
8,5 / 10
ready in 30 min.
- 2 tablespoons sunflower oil
- 2 cloves garlic (minced)
- 1 small onion (finely chopped)
- 1 teaspoon paprika
- ½ teaspoon Chili powder
- ½ teaspoon ground Cumin
- ½ teaspoon ground cilantro
- 2 cups canned tomatoes
- 2 cups canned Kidney beans (drained)
- 1 ½ cups grated Mozzarella
- 1 cup Guacamole
- ½ cup Sour cream
- cilantro (chopped)
- freshly ground Black pepper
Remember to use oven mitts or a thick cloth to remove the bowls from the grill as they will be hot.
Heat the oil in a large frying pan set over a moderate heat until hot. Add the garlic and onion and fry for 2 minutes, stirring frequently.
Add the ground spices and continue to cook for 1 minute, stirring. Stir in the beans, 100 ml of water and half of the mozzarella.
Cover with a lid and simmer for 15 minutes until the beans are tender. Season to taste and set to one side.
Preheat the grill to hot. Divide the chips between heatproof bowls and top with the remaining mozzarella. Grill for 1 - 2 minutes until the mozzarella is melted and bubbling.
Carefully remove from the grill and top with the chilli. Serve with guacamole, sour cream, and coriander on top.