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To serve 4


  • 1/2 (500g) head cauliflower, trimmed, roughly chopped
  • 2 1/2 tablespoons extra virgin olive oil
  • 420g can no-added-salt red kidney beans, drained, rinsed
  • 4 green onions, thinly sliced
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground chilli powder
  • 1/2 teaspoon paprika
  • 500g Clayton’s Organic Beef mince
  • 410g can chopped tomatoes with paste
  • 200g bag organic original flavoured corn chips
  • 2/3 cup grated tasty cheese
  • 1/3 cup reduced-fat plain Greek-style yoghurt
  • 2 tomatoes, diced 
  • 2 tablespoons fresh coriander leaves


  1. Place cauliflower in a food processor. Process until finely chopped. Place in a microwave-safe bowl. Cover with plastic wrap. Microwave on HIGH (100%) for 3 minutes or until cauliflower softens slightly.
  2. Heat 2 tablespoons oil in a large frying pan over medium heat. Add cauliflower. Cook, stirring occasionally, for 5 minutes. Add kidney beans and 1/2 the green onion. Cook for a further 4 to 5 minutes or until cauliflower is light golden. Transfer to a heatproof bowl. Cover to keep warm.
  3. Increase heat to medium-high. Add remaining oil to pan. Add brown onion. Cook, stirring, for 5 minutes or until softened. Add garlic, ground coriander, cumin, chilli powder and paprika. Cook for 1 minute or until fragrant. Add Clayton’s Organic Beef mince. Cook, breaking up lumps with a wooden spoon, for 5 to 6 minutes or until browned. Add tomatoes. Reduce heat to low. Simmer for 10 minutes or until mixture has thickened.
  4. Preheat grill on medium-high. Arrange corn chips in a flameproof serving dish. Sprinkle with 1/2 the cheese. Spoon over 3/4 of the mince mixture. Top with cauliflower mixture, then remaining mince mixture. Sprinkle with remaining cheese. Grill for 2 to 3 minutes or until cheese is melted. Dollop with yoghurt and sprinkle with tomato, coriander leaves and remaining green onion. Serve immediately.

Recipe adapted from: