By Suzy Mahony

September 15, 2018

Perfect comfort food, great for a big group to share.

  • Prep: 30 mins
  • Cook: 15 mins
  • Yields: Serves 2 for a main, 4 for a snack or starter


2 tbsp light olive oil

1 small onion, chopped

2 garlic cloves, finely chopped

1 tsp ground cumin

1 tsp paprika

1/2 tsp dried oregano

1 tsp sea salt

500g frozen vegan mince (Tesco's is good)

400g can chopped tomatoes

400g can red kidney beans, drained and rinsed


250g tortilla chips

200ml chilli con queso (see recipe)

1 tomato, diced

3 spring onions, sliced

Coriander leaves, roughly chopped


Limes, cut into wedges



1Preheat the oven to 200 degrees C (180 fan). Heat the oil in a saucepan over a medium-high heat.

2Add the onion and cook for 5-7mins or until softened and beginning to brown.

3Add the garlic and cook for a minute stirring frequently.

4Sprinkle in the cumin, paprika, oregano and salt, stir well.

5Add the vegan mince, chopped tomatoes and kidney beans with 250ml water.

6Bring the mixture to the boil, then reduce the heat and simmer gently for 10 minutes.

7Meanwhile, warm the tortilla chips in the oven for 3-4 minutes until toasted and golden.

8Heat up the chilli con queso in a small saucepan, and add a little boiling water if the mixture is too thick.

9Put the tortilla chips on a serving dish, spoon over the chilli con queso, then the mince in alternate layers then top with tomato, spring onion, coriander, guacamole, jalapenos and lime wedges.

Refer to the chilli con queso recipe for the sauce.


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