A perfect weekend meal to share with friends, ideal finger food for Bonfire night while enjoying the firework displays.
Prep: 15 mins
Cook: 1 hr 10 mins
Ready in: 1 hr 25 mins
1 bag tortilla chips
200g cheddar cheese grated
2 tbsp olive oil
2 onions chopped
500g venison mince Your butcher will mince shoulder if you can find mince just ask
1-2 mild green chillies deseeded and finely chopped
2 cloves garlic crushed
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp cumin seeds
2 tbsp tomato puree
800g tinned chopped tomatoes
1 tin pinto or red chilli beans
1 small bunch chopped fresh coriander
sea salt and black pepper
Preheat the oven to 160c/140c fan (gas 3).
Pour the oil into a large ovenproof saute pan over a medium heat. Add the onions and fry 3 minutes, or until soft but not browned.
Turn up the heat, add the venison mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally.
Add the chilli, garlic, and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato puree, tinned tomatoes and the beans. Season with sea salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to cook for 45 minutes.
Remove from the oven and stir in half the coriander. Increase the oven temperature to 200c/180c (gas 6) Spread a third of the cooked venison mince over the bottom of the oven proof dish and lay some of the tortilla chips on top. Sprinkle with a generous amount of Cheddar cheese. Repeat for the second layer.
Bake in the oven for about 20 minutes, or until golden brown and bubbling. Set aside for 5 minutes before serving. Garnish with the remaining coriander. Serve with sour cream, salsa and guacamole.
TIPS: If the tortilla chips are getting too browned, cover loosely with foil. You can also add a small square of chocolate to the venison mince mixture to enrich the flavour