Salsa Mexican pot pies

Serves 10

  • 500g Uncle Ben’s Mexican Salsa sauce
  • 1 kg minced beef or lamb
  • 2 red onions chopped
  • 3 gloves of garlic chopped
  • 800g chopped tinned tomatoes
  • 400g tin kidney beans drained
  • 50g chopped parsley
  • Large bag of tortilla chips
  • Grated cheddar cheese to garnish
  • Sour cream to garnish
  • Oil for frying
Preparation method: 

• Preheat the oven to 200c  Gas mark 5
• Soften the onions in a pan with a little oil
• Add the garlic and cook for 1 min
• Add the beef or lamb and cook for a further 5 mins
• Add the tin tomatoes, salsa sauce, parsley and kidney beans
• Simmer for 20 mins, season with salt and pepper
• Divide into individual pots and top with tortilla chips
• Sprinkle the grated cheese on top and bake in the oven for 10 mins until golden
• Garnish with more parsley and sour cream

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