Beef Nachos
There is nothing better than a good quality beef nachos (just like those you get at the pub!).
My Nachos are my favourite, because the meat is packed with flavour and not dry! My favourite part is topping it with all of the toppings, and of course lots of cheese.
My secret to the perfect Nacho mince is adding 1 can of crushed tomatoes and some hot sauce. As it reduces down, it creates it’s own sauce for the nachos and you are left with juicy meat every time.
Topping your nachos with Pico De Gallo is a must, it is a traditional Mexican salsa that adds an element of freshness to your nachos. And yes, you can leave out the coriander if you are against it!
Serving with a Margarita is highly recommended!
Prep Time: 15min
Cooking Time: 30min
Serves: 4
Ingredients:
Nachos:
500g Beef mince
1 pack taco seasoning
1 brown onion diced fine
2 garlic cloves crushed
Hot sauce - Franks or Tobasco
1 can crushed tomatoes
Shredded cheddar or mexican blend cheese (I like a lot of cheese!)
Tinned Corn/black beans if you want to add
Corn Chips
Guacamole:
1 avocado mashed
1 heaped TBS of sour cream
Half lime juice
Salt & chilli powder
Pico De Gallo:
2 Tomatoes cut into small squares and remove seeds
Half red onion diced fine
1 Jalapeno majority of seeds removed and cut up fine
1 lime juice squeezed
Salt to taste
Method:
In a pan, heat up some olive oil over medium/high heat and fry off the onion and garlic for 5 mins until browned
Increase the heat to high, add in mince and break up and fry until browned
Add in the taco seasoning and stir
Add in the crushed tomatoes and stir, let that cook on a low simmer for 15 mins or until the liquid is reduced
Add in the black beans and stir if adding
Meanwhile, make the guacamole by mashing all ingredients together
Make the Pico De Gallo by chopping up all ingredients finely and then mixing together.
Preheat oven to 180c
Once done, in a baking tray assemble all the chips on the base then spoon the meat over, add the corn and then sprinkle the cheese all over
Bake in the oven for about 5-10 mins until the cheese is melted
Top with the pico de gallo, guacamole and sour cream
Serve with a Marg & enjoy!
