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Beef and bean nachos
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Family-friendly cheesy beef and bean nachos with sour cream, tomato salsa, and guacamole, omitting chilli.
Ingredients:
  • 3 tsp cumin seeds
  • 3 tsp coriander seeds
  • 36.40 gm extra virgin olive oil
  • 500g beef mince
  • 1 red onion, finely chopped
  • 1⁄2.50 gm ground cinnamon
  • 5cm strip orange rind
  • 400g can crushed tomatoes
  • 185ml (3/4 cup) water
  • 400g red kidney beans, drained, rinsed
  • 2 x 175g pkts plain corn chips
  • 160g (2 cups) coarsely grated cheddar
  • Sour cream, to serve
  • Sliced fresh red chilli or green chilli, to serve
  • 2 avocados, coarsely chopped
  • 1 fresh green jalapeño, deseeded, finely chopped
  • 1/4 white onion, finely chopped
  • 40.00 ml fresh coriander, chopped
  • 21.20 gm fresh lime juice
  • 2 tomatoes, finely chopped
  • 1/2 small red onion, finely chopped
  • 125.00 ml fresh coriander, chopped
Instructions:
  • Toast the cumin and coriander in a pan over medium heat for 1-2 minutes until fragrant. Crush them in a mortar with a pestle until coarse.
  • In a large frying pan over medium-high heat, heat the oil. Add the mince and cook until browned, breaking it up with a wooden spoon, for about 5 minutes. Stir in the onion and cook until soft, about 5 minutes. Add the cumin mixture, cinnamon, and orange rind. Cook until aromatic, about 1 minute. Mix in the tomato, water, and half of the beans. Simmer on low heat for 20 minutes until the sauce thickens. Stir in the remaining beans.
  • Prepare the guacamole by placing the avocado in a bowl and using a fork to roughly mash it. Add jalapeño, onion, coriander, lime, and stir until well combined. Season to taste.
  • In a bowl, mix together all the ingredients for the salsa and season to taste.
  • Preheat the oven to 180C/160C fan forced. Arrange the corn chips on a baking tray and bake for 10 minutes, or until heated through.
  • 1. Preheat the oven grill to medium-high while you transfer corn chips to 4 ovenproof dishes. Spoon the beef mixture over the chips and sprinkle with cheese. Grill for 2-3 minutes until the cheese is melted. Finish it off with a dollop of guacamole, tomato salsa, sour cream, and sliced chili for a delicious finish.

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