Nachos Naturally
Nachos Naturally
Prep:
10mins
Cook:
30mins
Serves:
Four
Method to the Madness:
Pop the spices into a large frying pan over a medium heat and dry roast for 2 - 3 minutes until they are fragrant. Pour in your olive oil, then onion and garlic and cook, tossing them in the spicy oil for about 5 - 6 minutes. Break up the mince ensuring you have no clumps or chunks. Turn up the heat and combine the mince in the pan with your spicy oil and onion mixture. Cook for about 10 minutes, stirring from time to time.
Pour in the beef stock and tomato paste, and allow to simmer for a further 10 minutes. Sprinkle the flour over the top and mix in well. Taste and season.
Combine all the salsa ingredients in a bowl and mix gently. Add the lemon juice, salt and pepper to taste.
To Serve: Place a handful of corn chips in a bowl. Top with a sprinkle of cheese and spring onions. Grill until the cheese has melted and is all oozy. Spoon your mince over the chip base and top with a dollop of salsa. Scoop and eat.
You'll Need:
Meat:
500 g beef mince
250 ml beef stock
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
2 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
1 tbsp tomato paste
1 tbsp plain flour
Salt & freshly ground black pepper to season
Salsa:
2 tomatoes, chopped
1 avocado, peeled and mashed
1 cup sour cream
1/2 clove garlic, crushed
1 small onion - diced
Lemon juice (to taste)
Salt & freshly ground black pepper
Nacho Base:
300g Bag Corn chips
1 cup grated cheese
3 spring onions - chopped
Follow me 
Your Work.
Tried it? Loved it? Tell us About it...