Spicy Chilli Beef and Corn Chip Bake (Gluten Free)

Spicy Chilli Beef and Corn Chip Bake (Gluten Free)

Serves 8

1 kilo minced beef

½ medium onion, diced

450 g can diced tomatoes (with chopped chilli added to your taste)

2 cans of chilli beans

175 g bag corn chips

3 cups  grated cheese

Brown minced beef and drain. Add the onions, diced tomatoes along with the chopped chillies and chilli beans, heat through thoroughly, stirring to prevent sticking to the bottom of the pan. Place half of the corn chips in the bottom of a greased 9 x 13 inch baking dish. Spoon half the meat mixture over top. Sprinkle with 1 cup grated cheese. Repeat with remaining corn chips, remaining meat mixture and 2 cups cheese. Cover with foil and bake at 180° for about 20-30 minutes or until heated through.

Note: You can make it as hot or as mild as you like just by altering the amount of chillies you add. If you don't like it too hot then just use the chilli beans and don't add extra chillies to the tinned tomatoes.

This is awesome served with a crisp green salad or a nice baked potato split open and a little butter added, grated cheese and a good dollop of sour cream placed on top and garnished with a few chopped chives.