Chilli Mexicana

Ingredients (serves 6)

• 2-3 courgettes
• 2-3 peppers
• 3-4 tomatoes
• 1 aubergine
• 1 onion, chopped
• 125 g mushrooms, sliced
• 2 packs of chilli con carne sauce mix
• 2 cans of red kidney beans
• 1 can of sweet corn
• 1 big bag of Taco or Nacho crisps
• 300 g cheese, grated or sliced
• 500 g rice
• vegetable oil for frying

Preparation

1. Cut and dice all fresh vegetables to reasonable sizes.
2. Fry the chopped onion until golden. Add the peppers, courgettes, aubergines, tomatoes and mushrooms and fry briefly.
3. Add 200 ml water to the chilli sauce mix and stir into the vegetable mixture. Cook for a few minutes.
4. Add the beans and sweet corn and cook for another 6-8 minutes.
5. Meanwhile, preheat the oven to 180 C (350 F).
6. Fill an ovenproof dish with alternating layers of vegetables and crisps, starting and ending with a layer of vegetables. Cover with cheese.
7. Place the dish in the oven for about 20 minutes.
8. In the mean time, prepare the rice according to its instructions.
9. The chilli is ready when the cheese is bubbling and has turned slightly brown. Serve with the rice.

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