As much as I love guacamole and salsa sometimes I can’t be bothered on a Friday night to make them to go with some corn chips.
This is a quick chilli meat fix with avocado, tomatoes and beans layered on top and all that you need to go with it is some sour cream, an easy and VERY popular meal for the boys!
I like to create a lower layer of beans and tomatoes so that even the fussiest boy will get some on his plate! Clean plates = pudding in our house!
2 tablespoons oil
1 onion, cut into thin wedges
3 cloves garlic, minced
500g minced pork
1-2 tablespoons smoked paprika
2 teaspoons dried oregano
1/2 – 1 teaspoon chipotle chilli powder
1/2 teaspoon dried thyme
Salt and pepper
10 tomatoes, deseeded and diced
2 avocados, cut into large chunks
425g tin black beans, drained
100g cheese, grated
300g corn chips, gluten free
In a large frying pan, heat the oil and cook the onion until soft.
Add the garlic and cook for 2 mins.
Break the mince into the pan and add the seasoning too.
Cook over a medium heat, stirring regularly, until the meat is beginning to crisp a little.
Preheat the oven to 200 degrees Centigrade.
Line a baking sheet with baking parchment and layer up the corn chips, beans, tomatoes, meat, avocado and cheese.
Bake for 10-15 mins until the cheese has melted.