Mexican Casserole - cooking recipe

Ingredients

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

Preparation

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.
Preheat broiler. Arrange tortilla chips over beef and sprinkle with cheese. Broil for 3 mins, or until cheese melts and bubbles.
Garnish with fresh cilantro to serve.