We usually have this on a Friday or Saturday night. It’s our ‘go to’ treat with the kids. They love it and even better, it’s one that my husband has got very good at making! Infact I had to ring him to check I got the recipe right.
We make it even easier by using a leftover bolognese sauce that we ‘mexicanise’. I know – not very proper but it works and… it does save some time in the kitchen.
Note: It’s tricky finding corn chips that are GMO friendly or not baked in vegetable oils, that can lead to cell corrupting trans fats. The brand I like to use are Chipman Chips in Australia. They are baked in sustainable palm oil (I hope so) and are GMO free.
Preparation: 15 minutes
Baking: 5 – 10 minutes