Mexican Casserole

• 1 (28 oz) can kidney beans, rinsed, drained
• 1 None Spanish onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tbsp olive oil
• 10.5 oz ground beef
• 1/2 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp dried oregano
• 1 (13.5 oz) can diced tomatoes
• 1 1/2 cups tortilla chips
• 4 oz coarsely grated Cheddar cheese
• 4-5 sprigs fresh cilantro, leaves picked

1. Heat olive oil in a large Dutch oven over medium heat. Sweat onion, stirring, for 5 mins, or until soft. Increase heat to high and add beef. Cook, stirring, for 2 mins, or until browned, breaking up lumps with a spoon. Stir in garlic, spices and oregano. Cook, stirring, for 1 min, or until fragrant. Add tomatoes, beans and 3/4 cup water. Reduce heat and simmer, covered, for 30 mins, or until thickened slightly. Season to taste.
2. Preheat broiler. Arrange tortilla chips over beef and sprinkle with cheese. Broil for 3 mins, or until cheese melts and bubbles.
3. Garnish with fresh cilantro to serve.

kidney beans, spanish onion, garlic, olive oil, ground beef, ground cumin, ground coriander, oregano, tomatoes, tortilla chips, cheddar cheese, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/33905 (may not work)