Chilli Beef with Tortilla Chips and Cheddar Cheese

Ground beef was browned along with carrots and sliced onion. Once browned, boiling water was added, plus a whole thinly sliced green pepper, red and green chopped chillies, some chopped leftover mange tout, two bay leaves, beef stock, two shredded salad tomatoes, half a spoonful of powdered chilli, and a squeeze of tomato puree. The saute pan was covered with its glass lid, and the temperature lowered to a simmer for ninety minutes to two hours. 

Tortilla corn chips (from Aldi) were spread around the outside of a pasta dish, and 100g of Cheddar cheese was grated on top. The ground beef, piping hot, was spooned into the centre of the dish.

The dish can be put under the grill until the cheese has melted, but it isn't necessary to do this, unless you prefer toasted cheese. Can also be served with a spoonful of plain yoghurt.

I often prepare components of a dish the day before it is to be served, particularly if some of the cooking time is long, as in this case. So on the day of serving, the preparation time was 15 to 20 minutes, depending to some extent on how fast you can grate the cheese.

Chilli Beef with Tortilla Chips and Cheddar Cheese