A quick and easy version of the classic Mexican-style dish – crispy tortilla chips topped with chilli con carne, salsa and cheese. This recipe is a time-saving leftover recipe idea from our marinated barbecue beef dish. If you'd like to make it from scratch you'll need 200g (7oz) of beef fillet.
The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
Place the beef in a food processor and blitz until finely chopped.
Heat the oil in a medium pan and add the onion, frying for 5-7 minutes until softened. Add the garlic, chilli and cumin and cook for a minute. Add the beef, tomatoes and kidney beans and stir until heated right through.
Preheat the grill to high. Spread the tortilla chips out in a large ovenproof dish. Spread the chilli con carne over the top, then the salsa, jalapeños (if using) and finally the Cheddar. Place under the grill for 5-7 minutes until the cheese has melted and the top is golden.
Either spread the guacamole on top or serve in a bowl on the side. Serve immediately.
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Please note that 200g (7oz) of beef fillet is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.