Ingredients

• 50g Onion
• 1 Jalapeño Pepper
• 400g Canned Red Kidney Beans
• 1 ½ tablespoons Olive Oil
• 4 Garlic Cloves
• 1 teaspoon Ground Coriander
• 1 ½ teaspoons Ground Cumin
• 1 teaspoon Chili Flakes
• 1 teaspoon Smoked Paprika
• 1 pinch Salt & Pepper
• 250g Ground Beef
• 40g Tomato Paste
• 200g Canned Chopped Tomatoes
• 250g Tortilla Chips
• 65g Cheese
• Jalapeño Pepper as needed
• Cilantro as needed

Tools

• Oven
• kCook Multi
• Baking dish - 2 quart
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Pre-heat oven - 180°C
4. Fit stir tool to kCook bowl
5. Add olive oil to the kCook bowl
6. Fit kCook bowl to kCook Multi
7. Attach lid to kCook bowl
8. Heat with filler cap removed - 2 min, 120°C, speed 1
9. Turn direct prep attachment to position 1
10. Slice onion into the kCook bowl with direct prep attachment
11. Turn direct prep attachment to position 2
12. Add jalapeño pepper, garlic clove, ground coriander, ground cumin, chili flakes, smoked paprika and salt & pepper to the kCook bowl
13. Cook with filler cap removed - 5 min, 98°C, speed 3
14. Then add ground beef and tomato paste to the kCook bowl
15. Cook with filler cap removed - 13 min, 98°C, speed 5
16. Then add canned red kidney beans and canned chopped tomatoes to the kCook bowl
17. Cook with filler cap removed - 10 min, 98°C, speed 3
18. Add tortilla chips and cheese to a clean baking dish
19. Bake until melted - approx 5 min, 180°C
20. Transfer content of kCook bowl to baking dish
21. Add jalapeño pepper and cheese to the baking dish
22. Bake until melted - approx 2 min
23. Garnish with cilantro
24. Serve

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