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Nacho-topped chilli con carne bake recipe

Nacho-topped chilli con carne bake recipe

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We've given the classic chilli con carne a family-friendly glow up with a cheesy nacho topping. Serve with rice and salad for a fresh twist on a classic. See method

  • Serves 4
  • Takes 35 mins
  • 557 calories / serving
  • Healthy

Ingredients

  • 1 tbsp vegetable oil
  • 2 onions, finely chopped
  • 1 stick celery, finely chopped
  • 250g lean 5% fat steak mince
  • 200g long grain white rice, rinsed
  • 2 mixed colour peppers, chopped
  • 400g kidney beans, drained and rinsed
  • ½ tsp garlic granules
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • 2 tbsp tomato purée​
  • 1 vegetable stock cube, made up to 400ml
  • 80g tortilla chips
  • 30g Creamfields grated Cheddar cheese
  • 100g iceberg lettuce, thinly sliced
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

    2340kj
    557kcal     28%

  • Fat

    16g 22%

  • Saturates

    4g 21%

  • Sugars

    10g 12%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 71.9g Protein 26.7g Fibre 9.1g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. 
  2. Heat the oil in a large saucepan. Cook the onions and mince over a high heat for 8-10 mins until well-browned. 
  3. Meanwhile, start the rice. Put it in a medium saucepan and pour over 350ml boiling water. Bring to a boil, cover with a lid and turn down to just simmering. Cook for 15-18 mins, shaking the pan occasionally. 
  4. Add the celery, chopped peppers, kidney beans, spices and tomato purée. Cook for 2 mins. 
  5. Add the vegetable stock and bring to a simmer. Season. 
  6. Set aside 200g of the chilli con carne mixture for lunch the next day. 
  7. Tip the mixture into a baking dish, top with the tortilla chips and grated cheese. Bake for 10-12 mins or until the cheese is golden brown. 
  8. Leave cool for 5 mins. Divide the rice and shredded lettuce between plates and top with the chilli nacho bake.

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