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Author Notes: It's so easy to make tasty nachos at home and my recipe includes lots of healthy, umami-rich mushrooms. —Teresa Ulyate
For the nachos
- 2 teaspoons vegetable oil
- 1/2 onion, chopped
- 1 teaspoon crushed garlic
- 1 bay leaf
- 3/4 teaspoon chilli powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 200 grams beef mince
- 200 grams mushrooms, chopped
- 1 x 400 tin tomatoes
- 1 cup beef stock
- 200 grams nacho corn chips
- 90 grams grated cheddar cheese
- sour cream, to serve
- guacamole, to serve
For the salsa:
- 2 tomatoes (about 250g), chopped
- 1/4 white onion, finely chopped
- 1 teaspoon lime juice
- small handful coriander
- Heat the vegetable oil in a large saucepan. Sauté the onion and garlic for a few minutes. Add the bay leaf, chilli powder, paprika and cumin and cook for a further minute.
- Add the beef mince and brown. Add the mushrooms, tomatoes and beef stock. Season with salt and pepper. Simmer for 25-30 minutes until the sauce has thickened. Remove the bay leaf and check the seasoning.
- Preheat your oven to 180°C. Arrange half the nacho chips in a single layer on one large ovenproof platter or two dinner plates. Spoon half of the mushroom mixture over the nachos. Sprinkle half of the cheese over the top
- Arrange the remaining nachos in a layer on top of the cheese. Spoon the rest of the mushroom mixture on top, and sprinkle with the leftover cheese. Pop the nachos in the oven for 10-12 minutes until the cheese has melted and is starting to bubble.
- To prepare the salsa: combine the tomato, onion, lime juice and coriander in a bowl. Set aside.
- Take the nachos out of the oven and take straight to the table. Serve with a generous dollop of sour cream, guacamole and plenty of salsa.