Author Notes:
It's so easy to make tasty nachos at home and my recipe includes lots of healthy, umami-rich mushrooms.
Serves: 2
Ingredients
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
-
salt
-
pepper
-
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
In This Recipe
Directions
- 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.
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