Nachos with chilli con carne

By admin
01 August 2013

Let this tangy, cheesy Mexican treat spice up your taste buds

Serves 4

Preparation time: 10 min

Cooking time: 15 min

15 ml (12 T) olive oil

1 red onion, chopped

500 g beef mince

2 ml (½ t) chilli powder

2 ml (½ t) paprika

2 ml (½ t) ground cumin

salt and freshly ground black pepper

1 can (400 g) red kidney beans

125 ml (½ c) hot water

6 salad tomatoes, chopped

2 jalapeño chillies, sliced

juice of 1 lemon

500 g (about 1½ packets) tortilla chips

375 ml (1½ c) grated Cheddar cheese

250 ml (1 c) grated mozzarella cheese

1 avocado, diced.

1 Heat the oil in a large frying pan over medium heat and fry half the onion until soft. Add the mince and cook until browned.

2 Sprinkle the chilli powder, paprika, cumin, salt and pepper over the mince and stir to combine. Add the beans and water, reduce the heat and simmer until done and fragrant.

3 Combine the leftover onion, chopped tomato, chillies and lemon juice and season with salt and pepper.

4 Arrange a layer of tortilla chips on a plate or platter. Top with a third of the mince mixture, then 80 ml (? c) of the Cheddar cheese. Add another layer of chips, another layer of mince and the mozzarella cheese. Repeat a layer each of chips and mince and finish with the remaining Cheddar cheese.

5 Cook in the microwave for 30 seconds or until the cheese has melted.

6 Top with the avocado and tomato salsa and serve.

- Hope Malau

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