Nachos
A timeless meal classic. There are plenty of variations on this theme which might include salsa, guacamole, a little more chilli heat or similar. Go nuts. Add whatever takes your fancy. This should make enough for four servings
Ingredients
| - 500 g beef mince | - 1 red onion |
| - 2 cloves garlic | - 400 g can of mild chilli beans |
| - 400 g can of tomatoes | - 2 tsp salt |
| - ½ cup sour cream | - 2 tsp smoked paprika |
| - 1 tsp ground cumin | - 2 cups grated, tasty cheese |
| - 1 bag nacho chips | - ½ cup barbecue sauce |
Instructions
Break up and brown the beef mince in a hot, lightly oiled pan. You’re looking to create a bit of caramelising on the surface of the beef.
Finely chop the onions and add to the pan. Reduce the heat to medium. Continue to cook for 5 minutes.
Add the tomatoes, garlic, salt, paprika, cumin and barbecue sauce. Break up the tomatoes in the pan with a wooden spoon or similar. Bring to a simmer and continue to cook for a further 5 minutes. I can recommend using the barbecue sauce from the recipe included in this book.
Add the chilli beans and continue to simmer with only gentle stirring (avoiding ‘mushing’ the beans, until you get the mixture reduced to a consistency where there isn’t an excess of liquid.
Plate up the chips with a ‘well’ in the middle to accept our mince / bean mixture.
Sprinkle some cheese over the chips and then add the desired quantity of mince / bean mixture. Sprinkle some more cheese over the mince to complete the effect.
Either place under the grill for a couple of minutes or so to melt the cheese or pop each plate into the microwave for a minute to do the melting thing.
Place a reasonable dollop of sour cream on the top and dig in!