adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Nachos with the lot
Nachos with the lot
0 Likes
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulge in loaded nachos with beef and bacon meatballs, cheddar, lettuce, onion, and tomato. Top with pineapple-chili salsa and pickled cucumbers for a delicious twist.
Ingredients:
  • 200g smoky bacon rashers, rind removed, chopped
  • 300g beef mince
  • 60ml (1/4 cup) tomato sauce
  • 2 tsp ground allspice
  • 200g pkt plain round corn chips
  • 80g (1 cup) coarsely grated cheddar
  • 1 small red onion, finely chopped
  • 2 tomatoes, finely chopped
  • Shredded iceberg lettuce, to serve
  • Fresh coriander leaves, to serve
  • Chipotle barbecue sauce, to serve
  • Kewpie Mayonnaise, to serve
  • 100g (1 ⁄2 cup) caster sugar
  • 40.00 ml cider vinegar
  • 439g can pineapple chunks, drained
  • 1 long fresh red chilli, deseeded, finely chopped
  • 40.00 ml white wine vinegar
  • 20.00 gm caster sugar
  • 1⁄2.40 gm salt
  • 2 small Lebanese cucumbers, thinly sliced
Instructions:
  • For the salsa, combine sugar, cider, pineapple, and chili in a small saucepan. Stir over low heat until the sugar dissolves, about 3 minutes. Increase heat to medium and simmer for 10-15 minutes until thickened and syrupy. Transfer to a bowl and let cool.
  • Pulse the bacon in a food processor until finely chopped. Transfer to a bowl and combine with minced meat, tomato sauce, and allspice. Season to taste. Wet your hands and shape 2 teaspoons of the mixture into a ball. Place on a tray and continue until you have 30 balls.
  • In a large frying pan, heat oil over medium heat. Brown meatballs in two batches, turning occasionally, for about 5 minutes until golden all over.
  • Prepare the pickled cucumber by mixing vinegar, sugar, and salt in a bowl. Add the cucumber and mix well. Let it pickle for 8 minutes, then drain.
  • 1. Preheat your oven to 180C/160C fan forced. 2. Spread corn chips in a large baking dish. Layer with meatballs, cheddar, onion, and tomato. 3. Bake for 20 minutes or until the cheese is melted. 4. Top with fresh lettuce and coriander. 5. Finish with a generous drizzle of barbecue sauce and creamy mayonnaise. 6. Serve alongside pickled cucumber and zesty salsa.

Similar Recipes