Make a nest of corn chips in a heat-proof dish, sprinkle with half the grated cheese and grill or pop in a hot oven for a couple of minutes. This helps the corn chips stay crispier as the oil minimises the beans making them soggy.
When the cheese has slightly melted, spoon on the Mexican bean mix.
Cover with the rest of the grated cheese.
Bake in a hot oven or grill until golden and sizzling!
Serve with sour cream, chili sauce and hot ugly sauce, guacamole, or anything you fancy