Portions: 04 Preparation time: 50 minutes

Chilli con carne baked with nachos and OLE! olives stuffed with pepper paste


  • 1 big can of red beans
  • 1 can of corn
  • 500 g ground beef (alternatively pork and beef)
  • 400 g sliced (peeled) tomatoes + 300 g tomato passata
  • 6 cocktail tomatoes
  • around 30 g cheese
  • OLE! green olives stuffed with pepper paste
  • 2 garlic cloves
  • 1 onion
  • salt
  • chopped parsley leaves
  • 1 pack of nachos
  • dash of sweet pepper, chilli pepper, dried coriander, caraway, cinnamon, and nutmeg – alternatively, you may use a Mexican spice mix

Chop up the onion and fry it on oil. Keep frying until it changes colour. Add the tomatoes, passata, and crushed garlic. Season and cook for 20-30 minutes.
Halfway through, add the beans and corn. Move to a casserole dish. Top with tomato halves, olives, and nachos and sprinkle with plenty of cheese.
Put in the oven for around 10 minutes until the cheese melts. Sprinkle chopped parsley leaves on top before serving.