recipes_Australia_June_2017

JUNE 2017 recipes+ 29

PHOTOGRAPHY

SCOTT HAWKINS & ROB SHAW

+ COAT Lightly crush corn chips

and use instead of breadcrumbs

to coat chicken breast fillets.

+ BIND Process corn chips to make

fine crumbs and add to mince to

make meatballs and rissoles.

+ SERVE Try with soup instead of toast.

+ TOP Use to add a crunchy topping

to casseroles and savoury mince.

USE CORN CHIPS TO...

Mexican Mince Bake

with Guacamole

SERVES 4 PREP 10 minutes

COOK 25 minutes + BUDGET TIP Omit the

red onion and zucchini. Use brown onion

and carrot instead.

2 teaspoons vegetable or olive oil

1 red onion, thinly sliced

125g can corn kernels, drained

400g pork mince

2 zucchinis, finely chopped

400g can diced tomatoes

35g sachet taco seasoning

1 cup boiling water

1 large salt-reduced chicken stock cube

175g packet corn chips

½ cup reduced-fat grated tasty cheese

½ cup extra-light sour cream

1 quantity Guacamole (recipe, right),

to serve

Coriander leaves, to serve

1 Preheat oven to 200º/180ºC fan-forced.

Heat oil in a large, deep frying pan over

moderate heat. Add onion and corn; cook

and stir for 3 minutes or until onion is soft.

Add mince; cook, stirring to break up lumps,

for 5 minutes or until browned.

2 Add zucchini, tomatoes, taco seasoning,

boiling water and crumbled stock cube; stir

to combine. Bring to the boil. Reduce heat;

simmer for 5 minutes or until cooked.

3 Arrange half the corn chips in a 2-litre

(8-cup) ovenproof dish. Top with mince

mixture. Top with remaining chips; sprinkle

with cheese. Bake for 10 minutes or until

golden brown. Top with sour cream and

guacamole. Serve sprinkled with coriander.

Guacamole

MAKES 1 cup PREP 5 minutes

1 avocado, chopped

1 tablespoon lemon juice

Place avocado in a bowl. Mash until

almost smooth. Stir in juice.

Tortellini

& Corn Chip Bake

SERVES 4 PREP 10 minutes

COOK 15 minutes COST $3.50 a serve

625g packet fresh ham and cheese

tortellini

375g bottle enchilada sauce

35g packet taco seasoning

2/3 cup reduced-fat grated tasty cheese,

plus 2/3 cup extra

175g packet corn chips

2 tablespoons chopped flat-leaf parsley

1 Preheat oven to 200ºC/180ºC fan-forced.

Grease a 2-litre (8-cup) ovenproof dish.

Cook pasta in a large saucepan of boiling

salted water for 3 minutes or until tortellini

floats to the surface. Drain. Transfer

tortellini to prepared dish.

2 Whisk enchilada sauce and taco

seasoning in a bowl. Pour sauce mixture

over tortellini in dish. Sprinkle with cheese.

Bake for 5 minutes. Remove from oven.

Push corn chips into tortellini mixture.

Sprinkle with extra cheese. Bake for a

further 5 minutes or until golden brown.

3 Serve sprinkled with parsley.

family kids

BUDGET

WINNER

$3.45

A SERVE