1 x 420g can Hertford Chilli con Carne
Cooked rice
1 x small tin of tomatoes
2 Cups grated cheddar
4 tablespoons soured cream
1 can sweet corn
1 x bag Nachos or tortilla chips
Jalapeño slices for serving

1. Heat the Can of Chilli con Carne over a medium heat in a saucepan for best results

2. Stir to combine the sweetcorn and small tinned tomatoes with the Chilli.

3. Cover with cheese and heat the Nachos on a medium heat in the oven for 10 minutes or until melted.

4. Cook your rice so it is hot and ready to serve

5. Serve the Chilli mix with rice and Nachos, add soured cream and Jalapeño slices for serving if you like it hot!