Nachos with chilli beef

Nachos with chilli beef

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
230g packet plain corn chips
250g grated tasty cheese
250g sour cream

Chilli beef

Quantity Ingredient
2 tablespoons olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/2 teaspoon chilli powder
400g minced beef
125ml beef stock
2 tomatoes, diced
1 tablespoon tomato paste
1 tablespoon finely chopped oregano
1 jalapeño chilli, finely chopped
1 x 400g kidney beans, drained and rinsed

Tomato salsa

Quantity Ingredient
3 ripe tomatoes, diced
1/2 red onion, diced
1 small handful coriander
1 jalapeño chilli, finely chopped
1 tablespoon red wine vinegar
2 tablespoons olive oil
sea salt and freshly ground black pepper

Guacamole

Quantity Ingredient
2 ripe avocados, halved lengthways and stones removed
1 lime, juiced
1 garlic clove, crushed
1-3 dashes tabasco sauce, to taste
sea salt and freshly ground black pepper

Method

  1. To make the chilli beef, heat the oil in a medium heavy-based saucepan and cook the onion and garlic until softened. Add the spices and cook for 20 seconds, or until fragrant. Increase the heat to medium, add the beef and cook, breaking up the lumps, for 10 minutes or until browned. Add the stock, tomato, tomato paste, oregano and jalapeño and bring to the boil. Cover and simmer for 30–40 minutes, or until tender. Add the beans and cook uncovered for a further 10 minutes, or until the sauce is thick.
  2. Meanwhile to make the tomato salsa, combine all the ingredients in a medium-sized bowl, seasoning to taste with salt and pepper
  3. To make the guacamole, scoop the avocado flesh into a mediumsized bowl, add the lime juice and garlic and mash using a potato masher. Add Tabasco sauce to taste and season with salt and pepper.
  4. Preheat the oven to 180°C.
  5. Divide half of the corn chips among four large ovenproof serving bowls or plates and sprinkle with half of the cheese. Cover with the remaining chips, spoon on the chilli beef and sprinkle with the remaining cheese. Bake in the oven for 15 minutes, or until the cheese has melted.
  6. Serve topped with salsa, a dollop of guacamole and sour cream.
Tags:
Great
Pub
Food
Rachael
Lane
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