• RomyL

Quick One-Dish Nachos

Updated: May 20, 2020


Feeds 5-6

 

Yes, another Mexican-inspired dish, what can I say, I love me their food I do.


This dish is pretty quick to make and it's a lot less unhealthy than some of the local Mexican in my area - so i'm pretty chuffed about that. With COVID-19 sweeping the world right now, make sure to treat yourself to some delicious home-cooked meals. Sit down with your loved ones, have a glass of wine, watch some TV, and try your best not to stress. Maybe make some nachos if you fancy... Stay healthy and happy guys!

PRO TIPS

  • If you want super cheesy nachos like the restaurants do it, you're going to need at least 2 cups of cheese. But this lactose-intolerant gal probably would've been passed out on the loo if she did that today.

  • I was feeling lazy so I whacked the avocado straight on the nachos. But the recipe for a delicious guacamole is just some lime juice, coriander, red onion, diced tomatoes, and smashed avo. Ya' welcome.

  • Mince pork, quorn mince, chicken mince, LENTILS - whatever works for you, will work for this dish!

  • Why not whack the beef mixture into a slow cooker hmm? If I had more forethought, that is probably what I would have done.


Recipe


Ingredients

  • 1 tablespoon of olive oil

  • 1 large white onion, chopped

  • 1 large red bell pepper, chopped

  • 4 cloves of garlic, minced

  • 2 mild red chillies, deseeded and thinly sliced

  • 400-600 grams of beef mince (or any mince you prefer)

  • 1 can of black or pinto beans, drained

  • 2 packets of old el paso chilli mix seasoning

  • 1 teaspoon of salt

  • 1 teaspoon of cracked black pepper

  • 800 grams of chopped tomatoes or passata or a mix of the two

  • 1 tablespoon of tomato paste

  • 1 cup of grated mild cheddar

  • 2 bags of lightly salted Doritos

  • 2 avocados, thinly sliced

  • 2 cups of cherry tomatoes, quartered

  • 1 red onion, finely diced

  • Sour cream for serving

  • 2 limes, cut into wedges, for serving

  • 1/2 cup of chopped coriander, for serving

  • 1 cob of cooked sweet corn, for serving


Method

  1. Preheat your oven to 200℃ (392℉) on grill/broil.

  2. In a deep skillet, heat up your olive oil until shimmering. Add your onion and pepper and sauté for 3-5 minutes or until soft. Add in your garlic and half your chillies and sauté for a further minute.

  3. Add in your mince and break it up with a wooden spoon or spatula. Lightly brown the mince and then add your tomato paste and old el paso seasoning, salt, and pepper, stirring for 1 minute. - Side note: if you wan't a thick beef mixture, stop here and don't add in the chopped tomatoes - this is perfect for a starter/restaurant style nachos

  4. Pour in your chopped tomatoes/passata and simmer for 15 minutes. Stir in your beans. Once the beef mixture is ready, pour it into an oven proof dish. Sprinkle over half your corn chips. Then sprinkle the grated cheddar over the top. Place in the oven for 5-6 minutes, or until the cheese is melted.

  5. Serve the nachos alongside the sweet corn, fresh tomatoes, red onion, avocado, coriander, and sour cream.

  6. ENJOY!


Stay Salty,


Romy xx

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