The taco mince gets one more life here — stir refried beans through what’s left, pile it over corn chips with a mountain of cheese, and bake until it’s bubbling at the edges. This is the leftover-mince hero of the whole series: if you made a double batch for tacos earlier in the week, this is nearly done already.

25 min · 2–4 serves · Leftover mince hero

Ingredients — mince

• 500g beef mince (or leftover taco mince)
• 1 brown onion, finely diced
• 1 medium carrot, grated
• ½ tsp garlic powder
• 1 packet taco seasoning
• 2 tbsp tomato paste or ½ tin crushed tomatoes
• 1 x 400g tin refried beans

To finish

• 1 large bag corn chips
• 2 cups grated tasty cheese
• Sour cream, to serve

Method

1. Preheat the oven to 200°C. Heat a splash of oil in a frying pan over medium heat. Add the diced onion and ½ tsp garlic powder. Cook until golden brown — about 10 minutes.
2. Add the grated carrot. Stir and cook 3 minutes.
3. Add the mince. Break up and brown well over medium-high heat — about 8 minutes. Let it sit before stirring.
4. Add the taco seasoning and 2 tbsp tomato paste (or half a tin of crushed tomatoes). Stir well and simmer 3–4 minutes. Taste — add a pinch of salt if needed.
5. Stir in the tin of refried beans. Mix through well and cook another 2–3 minutes until thick and combined.
6. Spread the corn chips in a single layer on a large oven tray. Spoon the mince mixture evenly over the top. Cover generously with grated cheese. Bake 10–15 minutes until melted and bubbling — watch the edges, they burn quickly.
7. Serve immediately with sour cream and guacamole alongside.

This one starts with the Ways with Mince base — same technique, different spice profile.

More from Ways with Bread & Wraps

• Mi Goreng Roll — link once published
• Tacos and Wraps