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Best-ever chilli nachos
Best-ever chilli nachos
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Spicy chili nachos - a surefire hit for the whole family!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 2.50 gm smoked paprika
  • 500g beef mince
  • 82.50 ml chipotle in adobo sauce
  • 400g can black beans, drained, rinsed
  • 21.00 gm lime juice, plus wedges to serve
  • 40.00 ml chopped fresh coriander, plus extra sprigs to serve
  • 200g packet round corn chips
  • 150g packet blue corn chips
  • 375.00 ml grated tasty cheese
  • 1 red bullhorn pepper, seeded, sliced into rounds
  • 117.50 gm sour cream, to serve
  • 1 sliced avocado, to serve
  • 1 diced tomato, to serve
  • Sliced fresh jalapeno chillies, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced for the perfect cooking temperature.
  • In a large frying pan over medium-high heat, heat oil. Add onion and cook for about 5 minutes until softened. Stir in garlic, cumin, ground coriander, and paprika, cooking for 30 seconds until fragrant. Add mince and cook for 6 minutes until browned and cooked through, breaking up lumps with a wooden spoon.
  • Add the smoky chipotle peppers and savory beans. Cook and stir for 2 minutes until everything is blended and the minced meat is fully cooked. Take it off the heat, then mix in the fresh lime juice and fragrant chopped coriander. Season with a pinch of salt and a grind of black pepper.
  • - Layer half of the corn chips in a heatproof serving dish, then sprinkle with 1/2 cup of cheese. - Add the remaining corn chips on top. - Spoon the mince mixture over the corn chips and sprinkle with the remaining cheese. - Bake for 20 minutes until the cheese is golden and melted. - Garnish with bullhorn pepper, sour cream, avocado, tomato, jalapeno chilli, and coriander sprigs. - Serve with lime wedges.

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