Nachos are brilliant to dish up when friends come round for a few drinks on the weekend. How many times have you sat around a cheese board staring down the usual suspects – a wheel of Camembert, some stuffed olives, a bit of French onion dip, broken up with a box of Jatz dumped in the middle. Oh and don’t forget the quince paste. Where would we be without quince paste?
Instead, why not shake things up a bit and bowl your quests over with a generous serving of bubbling hot nachos for something a little different. The ultimate comfort food dish that goes too well with a freezing cold beer, nachos are so affordable and easy to make. You can have the mince made in advance and kept in the fridge or freezer. Simply microwave it when you need it, layer it up with some crunchy corn chips and some cheese and whack it in the oven. How good.
I made nachos tonight at Cork Daddy’s parents place in Boorowa. We sat outside enjoying a few quiet drinks and got stuck in. My one year old nephew, Paddy absolutely devoured a high chair tray full. My girls didn’t go much on them (although did go for the corn chips straight from the bag of course).
Or why not make these nachos as part of a Mexican feast and serve them up alongside some chicken burritos and some corn on the cob? Invite some mates around and if you don’t know how to make Margarita’s – jump onto Google.
Feel free to invite me too! I’ll bring the cheese board.
500 grams of beef mince
1 x brown onion, finely diced
2 x garlic cloves, crushed
1 x carrot, peeled and grated
1 x 400 gram tin of tomatoes
1 x 50 gram sachet of tomato paste
1 x beef stock cube, diluted in 1 x cup of boiling water
1 x teaspoon of paprika
1 x teaspoon of ground cumin
1/2 a teaspoon of ground chilli powder
1 x teaspoon of dried oregano
1 x tablespoon of Worcestershire sauce
1 x tablespoon of tomato sauce
1 x 750 gram packet of corn chips (original salted)
2 x cups of grated tasty cheese
1 x truss tomato, finely diced
2 x avocados, mashed with the back of a fork
Juice of half a lemon
Salt and freshly cracked pepper
1 x tablespoon of olive oil, for frying
200 ml sour cream
Drizzle of sweet chilli sauce
Fresh coriander, to serve
- Heat a glug of olive oil in a fry pan and saute the onion and garlic until soft.
- Add the mince to the pan and cook, stirring until browned. Season with salt and freshly cracked pepper.
- Add the tomatoes, carrot, tomato paste, beef stock, paprika, cumin, chilli, oregano, Worchestershire sauce and tomato sauce.
- Let this simmer over a low heat for 30 minutes, stirring occasionally and adding a touch of extra water if needed.
- In a shallow oven proof dish, layer the mince, corn chips and then cheese, repeatedly, until all of the ingredients have been used. (Cheese should be sprinkled on top).
- Pop this in a moderate oven (180 degrees) and cook until the cheese has melted and the top has become nicely browned. (This should take only 10 – 15 minutes).
- In a bowl, mash the avocados, adding a good squeeze of lemon juice and some salt and freshly cracked pepper.
- Spoon the sour cream over the top, sprinkle the chopped tomatoes and dollop the avocado on top. Sprinkle the coriander leaves and a drizzle of sweet chilli sauce on top and serve straight away.
- I make sure that I have extra corn chips on hand to scrape up every last bit.
- Adding the lemon juice to the avocado helps so that it doesn’t turn brown.
- You can also add a tin of kidney beans to this meat mixture.