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Beef and chorizo nachos
Beef and chorizo nachos
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Satisfy your cravings effortlessly with this handheld Mexican delight - ideal for a cozy Sunday night in front of the TV!
Ingredients:
  • 1 brown onion, coarsely chopped
  • 2 (about 250g) chorizo sausages, coarsely chopped
  • 500g beef mince
  • 5.00 gm ground cumin
  • 1 x 375ml btl beer
  • 700g btl Mutti Tomato Passata
  • 20.00 ml dried oregano
  • 2 x 230g pkts original corn chips
  • 160g (2 cups) coarsely grated cheddar
  • 2 avocados, halved, stone removed, peeled, coarsely chopped
  • 1 red onion, finely chopped
  • 42.00 gm fresh lime juice
  • 1 x 300g ctn sour cream
  • 125.00 ml fresh coriander sprigs
Instructions:
  • In a large saucepan over high heat, cook the brown onion and chorizo until the chorizo is golden, stirring occasionally for about 5 minutes.
  • Cook the mince and cumin in the pan, stirring to break up lumps, until browned, about 4 minutes. Then, pour in the beer and simmer for 5 minutes.
  • Add the passata and oregano to the mixture, then season with salt and pepper. Allow it to simmer for an hour, or until the liquid has reduced and thickened to perfection.
  • Preheat the oven to 200°C. Line a roasting pan with non-stick baking paper. Layer half of the corn chips, mince mixture, and cheddar evenly. Repeat with the remaining corn chips, mince, and cheddar. Bake for 15 minutes until the cheddar is melted.
  • Combine ripe avocado, finely chopped red onion, and freshly squeezed lime juice in a bowl.
  • Serve the nachos in individual heatproof dishes and garnish with avocado mixture, sour cream, and fresh coriander sprigs.

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