Name: Nacho bake
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 brown onion, finely chopped; 1 garlic clove, crushed; 2 tsp ground coriander; 2.50 gm ground cumin; 1/2 tsp chilli powder, optional; 500g pork mince; 400g can diced tomatoes; 420g can kidney beans, drained, rinsed; 127.50 gm chicken style liquid stock; 200g packet corn chips; 500.00 ml grated tasty cheese; 2 avocados; 21.00 gm fresh lemon juice; 250g carton light sour cream

Nacho bake

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Prep Time:
10 minutes

Cook Time:
26 minutes

Total Time:
36 minutes

Savor the flavors of Mexico with this simple and tasty nacho bake!

Ingredients:

2 tsp ground coriander
1/2 tsp chilli powder, optional
500g pork mince
400g can diced tomatoes
420g can kidney beans, drained, rinsed
127.50 gm chicken style liquid stock
200g packet corn chips
500.00 ml grated tasty cheese
2 avocados
21.00 gm fresh lemon juice
250g carton light sour cream

Instructions:

Preheat the oven to 200°C. Warm oil in a frying pan over medium heat, then sauté onion and garlic for 3 minutes until the onion is softened.
Sprinkle in fragrant coriander, cumin, and spicy chili. Stir and cook until aromatic. Turn up the heat, add the minced meat, and continue stirring until nicely browned, breaking up the meat as it cooks.
Combine the tomatoes, kidney beans, and stock in a pot. Simmer uncovered for 10 to 15 minutes until thickened. Transfer to a 12-cup ovenproof dish.
Spread a layer of corn chips over the seasoned mince, generously sprinkle with cheese, then bake for 10 minutes until the cheese is perfectly melted.
Mash avocados and lemon juice together with a fork. Spoon nachos into serving bowls and top with avocado and sour cream. Serve.

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