Instructions

1. First, prepare the onion and the red pepper – finely dice both and set aside in separate bowls

2. Heat a large deep frying pan over a high heat, add a splash of oil and the onion. Sauté the onion, stirring constantly to ensure it doesn’t burn. 

3. Once the onion is soft and golden, add the mince and approximately half the Carla’s spice mix (depending on personal taste) and continue to brown the mince for 2 minutes turning all the time to get an even colour. 

4. Add approximately half a can of chopped tomatoes and turn the heat down to medium and let simmer for 8-10 minutes. 

5. Microwave the rice packet for 2-3 minutes. 

6. Add the diced pepper, tinned corn, rice and approximately two cups of grated cheese to the mince and cook on medium for a further 2-3 mins. 

7. Spread out a generous portion of tortilla crisps on to each plate, then spoon out the Tex Mex mince over the tortillas, top off with more grated cheese and a spoonful of sour cream. Season with salt and pepper. 

Serving suggestion: This goes nicely with a fresh rocket salad and fresh coriander.