- 200 g Lactofree Mature Cheddar Cheese
- 50 g Diced Onion
- 450 g Ground Beef
- 1 Pinch tsp Red Pepper Flakes
- 1 Pinch tsb Ground Cumin
- 250 g Chopped Tomatoes
- 5 tsp tbsp Chilli Powder
- 1 tsp Black Pepper
- 1 Can of Pinto Beans
- 1 Can of Red Kidney Beans
- 1 Pinch Pinch of Cayenne Pepper To Taste
- 2 Can Chicken Broth
- 2 Can Condensed Tomato Soup
Heat a large stock pot over medium-high heat.
Crumble the ground beef into the hot pan, and cook until evenly browned. Drain off excess grease.
Add onion, red pepper flakes, and 1/2 tablespoon of the cumin; cook and stir until onion is tender.
Pour in the tomato soup, chicken broth, and crushed tomatoes. Season with chilli powder, salt and pepper. Simmer for 30 minutes.
Pour in the beans, and season with remaining cumin and cayenne pepper; simmer for another 30 minutes.
Top with grated Lactofree® semi-hard cheese.