Serves
4
Prep Time
10 minutes
Cooking Time
20 minutes
Ingredients
- 2 tablespoons olive oil
- 420g can Edgell Corn Kernels, drained
- 500g lean beef mince
- ¼ cup taco seasoning mix, Mexican seasoning or chilli con carne spice
- 690g jar Leggo's Rich Passata - Gourmet Tomato Puree
- 400g can Edgell Mexican Mix, rinsed and drained
- Fresh coriander leaves, diced avocado and pickled onion, for serving
- Corn tortilla triangles, for serving
Method
STEP 1Heat 1 tablespoon oil in a large non stick frypan over medium-high heat. Add Edgell Corn Kernels, cover and cook for 5-6 minutes or until lightly charred, tossing regularly. Remove and keep warm.
STEP 2
Heat remaining oil in same frypan, add mince and cook, stirring until browned. Add seasoning mix and cook for a further minute until fragrant.
STEP 3
Reduce heat to medium, add Leggo’s Gourmet Passata and bring to the boil, stirring occasionally. Add Edgell Mexican Mix and cook for 5 minutes or until thickened slightly.
STEP 4
Top chilli with charred corn, coriander, pickled onion and avocado. Serve with corn tortilla triangles.
Tips
To make pickled red onions, mix together ¼ cup lime juice and 1 tablespoon sugar with a thinly sliced red onion. Stand for 1 hour before serving.