250g leftover chilli con carne
200g lightly salted tortilla chips
100g cheese, grated
Guacamole and sour cream, to serve
Scatter the tortilla chips into a large shallow ovenproof dish. Reheat the leftover chilli in a frying pan and then pour over the tortillas.
Preheat the grill and scatter the cheese over the top of the dish.
Place under the grill for 5-10 minutes, until the cheese has melted and the tortillas are golden brown.
Serve with guacamole and sour cream.