Publications
- 15ml - olive oil
- 1kg - beef mince
- 15ml - dried oregano
- 10ml - ground cumin
- 10ml - smoked paprika
- 5ml - ground coriander
- 1 - onion, chopped
- 3 - garlic cloves, crushed
- 10ml - tomato paste
- 400g - 1 can of black beans, drained and rinsed
- 400g - 1 can of chopped tomatoes
- 30ml - sea salt
- 100g - corn chips
- - big dollop sour cream
- 500ml - béchamel
- 125ml - milk, boiled
- 200g - grated cheddar
- 125g - grated mozzarella
- 3 - small avocados, roughly chopped
- - juice of 1 lime
- 5ml - sea salt
- 15ml - chopped spring onion, green part only
- 15ml - chopped coriander
- 15ml - chopped pickled jalapeño
- 2 - Roma tomatoes, chopped
- 1 - golden shallot, chopped
- 15ml - olive oil
- 5ml - red wine vinegar
- 5ml - sea salt
- 5ml - sugar
- 100g - butter
- 75g - cake wheat flour
- 1 l - milk, plus extra if needed
- 1,25 ml - grated nutmeg
- 1 - bay leaf
- 15ml - sea salt
- 5ml - ground white pepper
Preheat the oven to 180°C.
1. Heat the oil in a large frying pan over high heat and brown the mince for about 5 minutes, breaking up any large lumps.
2. Add the spices, onion and garlic and cook for another 5 minutes until the onion has softened.
3. Add the tomato paste, black beans and tinned tomatoes. Half-fill the tomato can with water, swish it around, then add the water to the pan. Season with salt. Simmer over medium heat for 10 minutes so it reduces a bit.
4. Cheese sauce Add the milk slowly to the béchamel sauce (see recipe on the right) until the sauce is smooth. Fold in the cheeses until melted and combined.
5. Transfer the mince mixture to an ovenproof dish and place the corn chips on top. Drop spoonfuls of cheese sauce over the meat and corn chips. Bake for 10 minutes until golden and bubbly.
6. Guacamole Combine all the ingredients in a bowl but keep it a bit chunky.
7. Tomato salsa Do the same as with the guacamole.
8. Eat the nachos with the guacamole, tomato salsa and sour cream
Béchamel sauce (white sauce)
1. In a saucepan over medium-low heat, melt the butter. Add the flour and stir it into a paste with a wooden spoon. It should be smooth and golden.
2. Reduce the heat to low and add the milk, 250ml (1c) at a time. Keep stirring to a smooth consistency before adding more milk. You can use a whisk at this stage – it will help to keep the mixture smooth.3. Gradually add the rest of the milk, whisking between each addition. Stop once you have a lovely thick, smooth texture. It may continue to thicken as it cooks and the flour swells more, but you can just add more milk to your liking.
4. Season with the nutmeg, bay leaf, salt and pepper.
