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Smokin’ macho nachos
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulge in cheesy beef, chorizo, and black bean nachos for the ultimate comfort food experience.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 500g beef mince
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 10.00 gm ground cumin
  • 10.00 gm ground paprika
  • 2 tsp ground coriander
  • 400g can crushed tomatoes
  • 125ml (1 ⁄ 2 cup) water
  • 20.00 ml chipotle in adobo sauce
  • 400g black beans, drained, rinsed
  • 1 kransky or chorizo, chopped
  • 120g cheese-flavoured corn chips
  • 80g (1 cup) coarsely grated smoked cheddar
  • 1 ⁄4 red capsicum, finely chopped
  • 1 long fresh green chilli, thinly sliced
  • Crème fraîche, to serve (optional)
Instructions:
  • In a large frying pan, heat half of the oil over medium-high heat. Sauté the mince with a wooden spoon for 5 minutes until browned. Add onion and cook for another 5 minutes until softened. Stir in garlic, cumin, paprika, and coriander, cook for 1 minute until fragrant. Pour in tomato, water, and chipotle, then reduce heat to low. Simmer for 8-10 minutes until sauce thickens. Finally, mix in the beans.
  • Heat the remaining oil in a 20cm ovenproof frying pan over medium heat. Cook the kransky or chorizo, turning occasionally, until golden (about 3-5 minutes). Place the cooked meat on a plate lined with paper towel to drain.
  • Preheat the oven to 180C/160C fan forced. Transfer the beef mixture to a frying pan and surround it with corn chips. Sprinkle kransky or chorizo and cheese on top. Bake for 20 minutes until the cheese is perfectly melted. Garnish with capsicum and chili, then finish with a dollop of crème fraîche for extra indulgence.

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