• 1 Tbsp oil
  • 1 red onion, chopped
  • 1 clove garlic, chopped
  • 500 gm beef mince
  • Spicecraft Maize' in' Mexican Rub
  • 400 gm can red kidney beans, drained
  • ½ 400 gm can diced tomatoes
  • Spicecraft Original Salt Rocks
  • Spicecraft Pimped Pepper
  • 220gm corn chips
  • 1 cup grated cheese
  • 125 gm sour cream
  • Chopped coriander, for garnish
  • Tomato salsa - see recipe below (optional)
  • Guacamole (optional)


  1. Preheat oven to 180°C.
  2. Heat oil in a frying pan over medium heat. Add onion and garlic cook for 3 minutes or until softened. Add mince to brown all over. Stir through 2 Tbsp Mexican Rub and cook for a further 2 minutes.
  3. Add kidney beans, then the tomatoes and simmer for five minutes until thickened.
  4. Add another 1 - 2 Tbsp of Mexican Rub, depending how hot you like it.
    Then season with Original Salt Rocks and Pimped Pepper to your taste.
  5. Into a large baking dish place corn chips, top with mince mixture and sprinkle over the cheese.
  6. Place into the oven and bake until the cheese is nice and golden.
  7. Serve hot with sour cream and a sprinkle of coriander and tomato salsa & Guacamole.
Tip: You could also add some strips of red capsicum or corn kennels if you wish.


Tomato Salsa:

  • 2 tomatoes, finely chopped
  • 1/2 onion, finely chopped
  • Juice 1/2 lime
  • 2 spring onions, finely chopped
  • 1 tsp Spicecraft Smokey Garlic Salt
  • 1 tsp Spicecraft Pimped Pepper
  • Dash hot sauce ( any brand)
  • coriander leaves, roughly chopped

Mix everything together in a bowl.

If you have time, set it aside for a bit, so the flavours have time to develop.


  • 2 large avocados
  • 2 cloves of garlic crushed
  • 2 - 3 Tbsp lime juice
  • Hot sauce - a dash of two
  • A big handful coriander
  • Spicecraft Original Salt Rocks - a couple of good grinds

Place everything into a food processor, and blend until smooth. Taste, adjust seasonings to your taste if necessary.

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