1.Empty the beans into a large colander; rinse under cold running water until the water runs clear. Drain well. Peel then finely chop onion. Peel then crush garlic.
2.Heat the oil in a large saucepan on the stove over medium heat for 1 minute. Add the onion; stir with a wooden spoon for about 5 minutes or until the onion is soft. Increase the heat to high and add the beef to the pan. Cook, stirring, for about 2 minutes or until mince is browned, breaking up any large lumps with the spoon.
3.Stir the garlic, cumin, ground coriander and oregano into the pan. Cook, stirring, for 1 minute or until fragrant.
4.Add the undrained canned tomatoes, the beans and the water to the pan; reduce the heat and let it simmer, covered with a lid, for about 30 minutes or until thickened slightly. Season to taste with salt and pepper.
5.Turn the grill (broiler) on to high.
6.Spoon the beef mixture into a 1.5-litre (6-cup) shallow ovenproof dish and put the dish on an oven tray. Put the corn chips on top of the beef mixture; sprinkle with the cheese. Place the dish under the grill for about 3 minutes or until the cheese melts and starts to bubble. Sprinkle the bake with the fresh coriander leaves to serve.
7.You can make the recipe ahead of time up to the end of step 2. You’ll need to reheat the beef mixture either on the stove or in the microwave before completing steps 3 and 4.
8.Serve with store-bought guacamole dip and sour cream.
9.Add the beef mince to the pan; cook, breaking up any large lumps with the wooden spoon.
10.Stir the beans and the undrained tomato into the beef mixture.