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Nachos
Nachos
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Prep Time:
45 minutes
Cook Time:
165 minutes
Total Time:
210 minutes
Enjoy a flavorful fiesta with zesty salsa, creamy guacamole, and spicy chili con carne for dipping crispy corn chips.
Ingredients:
  • 200g (1 cup) dried red kidney beans
  • 18.20 gm olive oil
  • 2 (about 500g each) beef casserole steaks
  • 2 red onions, halved, coarsely chopped
  • 1 green capsicum, halved, deseeded, finely chopped
  • 2 garlic cloves, crushed
  • 10.00 gm sweet paprika
  • 10.00 gm ground cumin
  • 20.00 ml coriander
  • 2 tsp dried chilli flakes
  • 2 x 400g cans diced Italian tomato
  • 500ml (2 cups) cold water
  • 1 x 230g pkt corn chips
  • 80g (1 cup) coarsely grated cheddar
  • Sour cream, to serve
  • 1 large ripe avocado, halved, stone removed, peeled
  • 10.60 gm fresh lime juice
  • Salt & freshly ground black pepper
  • 2 ripe tomatoes, coarsely chopped
  • 40.00 ml coarsely chopped fresh coriander
  • 20.00 ml drained sliced jalapeno chillies, coarsely chopped
Instructions:
  • In a saucepan, cover beans with cold water and bring to a boil. Let them cook for 10 minutes. Remove from heat and transfer beans with liquid to a bowl to soak for 1 hour. Drain and continue.
  • Preheat the oven to 150°C. In a large frying pan over high heat, heat half of the oil. Sear half of the beef for 2 minutes on each side until browned to seal in the juices and ensure tenderness. Repeat with the remaining beef. Transfer all the beef to a 2.5L (10-cup) ovenproof dish.
  • In the same pan, heat the remaining oil over medium-high heat. Sauté the onion, capsicum, and garlic for 5 minutes until the onion softens. Stir in the paprika, cumin, coriander, and chili and cook for 2 minutes until fragrant. Add the tomato and water, bring to a boil, then remove from heat. Mix the beans and tomato sauce into the beef.
  • Cook in a preheated oven covered for 2 hours or until the beef and beans are tender. Let it rest for 10 minutes. Transfer the beef to a cutting board using tongs. Cover the tomato mixture to keep warm in the oven. Shred the beef with 2 forks, following the grain for better tenderness. Mix the beef back into the tomato mixture, season with salt and pepper to taste.
  • 1. Evenly distribute half of the corn chips into 6 heatproof, ovenproof serving bowls. 2. Top the corn chips in each bowl with half of the chili con carne and sprinkle with half of the cheese. 3. Repeat the layers with the remaining corn chips, chili con carne, and cheese. 4. Arrange the bowls on a baking tray and bake in a preheated oven for 10 minutes, or until the cheese is melted and golden brown. 5. Remove the bowls from the oven and enjoy your delicious chili con carne dish!
  • Prepare the guacamole by mashing the avocado and lime juice together in a bowl using a fork. Adjust seasoning with salt and pepper to taste.
  • Mix the tomato, coriander, and chili in a small bowl to prepare the tomato salsa.
  • Finish the nachos by adding a generous spoonful of guacamole and sour cream on top, then complete with a dollop of fresh tomato salsa before serving.

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