Mexican Bean and Bacon Casserole with Corn Chip Crust

Serves 6-8
Time 1 hour


1 red onion, diced
2 red capsicums, diced
2 cloves garlic, chopped
200g thick-cut bacon, diced
1/4 cup extra virgin olive oil
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika
50g butter
2-3 tbsp maple syrup
600g beans (mixed), canned or dry and soaked overnight
½ bunch coriander, chopped
½ bunch parsley, chopped
600mL tomato passata

2 packet Mission Corn Chips, crushed
350g grated mozzarella cheese
3 spring onions (green parts only), chopped


Preheat oven to 170°C.

In a large pot sweat onions, garlic, capsicum and bacon with olive oil until soft.

Add spices, butter, and passata and stir to combine. Add maple syrup and beans, and cook until beans soften and sauce is thick, then fold in chopped herbs. Bring to the boil, then pour into a rectangular baking dish.

To make the crust, crunch up Mission Corn Chips into a coarse mix in a bowl with grated mozzarella and spring onions. Sprinkle this mixture over the beans.

Bake in oven for approximately 40 mins at 170°C until golden brown and cheese has melted.