Nachos pie
All the best bits of this classic Mexican-style sharer, beefed up into a hearty meal for four
Serves 4  / 
Prep 10 mins  / 
Cook 20 mins


½ tbsp Co-op olive oil
375g Co-op 12% fat British beef mince
1 tbsp fajita spice mix
½ tsp cayenne pepper
150ml hot beef stock, made with ½ stock cube
½ x 198g can Co-op sweetcorn, drained
400g can Co-op kidney beans, drained and rinsed
70g Co-op lightly salted tortilla chips
70g Co-op British white mild Cheddar
1 tbsp Co-op sliced green jalapeños


1. Preheat the oven to 190°C/fan 170°C/Gas 5
2. Heat the oil in a large pan over a medium-high heat and fry the mince for 5-6 mins, until browned and cooked through
3. Stir in the fajita spice mix and cayenne, then cook for another minute
4. Pour in the beef stock and simmer for 1 minute more. Season, then add the sweetcorn and kidney beans
5. Pour the mixture into a large ovenproof dish and top with the tortilla chips
6. Grate the Cheddar on top, then finish with the jalapeño slices
7. Bake for 20 mins, until bubbling and golden