Brian Ochieng

Mexican Taco Casserole

Ingredients:

• 125 g taco chips (make sure to use Mexican cornflour crisps, also called tortilla crisps)
• 400 ml hot tomato sauce (or any other tomato sauce you like)
• 1 (300 g) can sweet corn
• 1 (250 g) can red kidney beans (chili-flavoured ones go great with it)
• 160 g carrots
• 1 onion
• 40 g green chilies
• 150 g grated cheese

Directions:

1. 1
   Chop the onion into small cubes, slice the carrots and the green chillies into thin pieces. Mix with sweet corn and beans.
2. 2
   Place one layer of crisps in a casserole dish, cover it with half the vegetables and add half of the sauce.
3. 3
   Cover with another layer of crisps. Then add the rest of the veggies and the sauce.
4. 4
   Cover with a last layer of crisps and sprinkle with the cheese.
5. 5
   Bake in the preheated oven at 180°C for 30-40 minutes (the cheese should be golden-brown).