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  • Serves 4
  • 20 mins


500g of Northern Ireland Farm Quality Assured lean steak mince

1 onion

2 garlic cloves

1 red pepper

1 red chilli or pinch of chilli flakes

1 low salt beef stock cube

200 ml of boiling water

1 tablespoon tomato puree

2 teaspoons cayenne pepper



To serve

200g bag tortilla chips

150g grated mozzarella

1 avocado

2 jalapeno peppers, from a jar (optional)

Handful of fresh parsley

1 lime


1 large frying pan / wok, 1 spatula, 1 pot stand, 1 green chopping board, 1 vegetable knife, 1 measuring jug, 1 garlic crusher, 1 juicer, kettle, 1 tablespoon, 1 teaspoon, 4 serving dishes.


  1. Peel and finely chop the onion.
  2. Peel and crush the garlic.
  3. Remove the tops of the pepper and chilli. Cut in half, de-seed and finely chop.
  4. Dissolve the stock cube in boiling water.
  5. Dry fry the mince in the pan / wok until brown.
  6. Add the onion, garlic, red pepper, chilli to pan and continue to cook for a minute.
  7. Add the stock, tomato puree, cayenne and a little pepper. Bring to the boil.
  8. Reduce temperature and simmer for 10 minutes until the sauce has thickened.
  9. Cut lime in half and juice
  10. Chop parsley
  11. Cut avocado in half. Remove stone, scoop flesh out of skin using a spoon, slice and dice
  12. Arrange tortilla chips onto the serving dishes and top with the meat sauce, sprinkle with grated cheese, avocado, jalapenos, parsley and a squeeze of lime.



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