Stew the onion together with the sweet peppers, garlic and red chili. Fry the beef mince. Add the Poco Loco burrito sauce as well as the finely chopped tomatoes and leave to simmer for 20 minutes.

Add the drained beans and maize to the meat, stir and bring to the boil again. Chop the coriander, stir into the chili con carne and pour into an ovenproof dish. Crumble the chips and mix with crumbled blue cheese and the grated cheddar cheese. Top the chili con carne with a thick layer of this mix. Bake for about 8 minutes at 200°C until golden brown on top.