Chilli beef nachos

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Ingredients

2 tbsp tbsp olive oil olive oil
1 onions onion
finely diced
3 garlic garlic
finely chopped
1 tsp tsp smoked paprika smoked paprika
1 tsp tsp cumin cumin
0.5 tsp tsp cinnamon cinnamon
0.25 tsp tsp chilli flakes chilli flakes
3 tbsp tbsp tomato purée tomato purée
2 tbsp tbsp balsamic vinegar balsamic vinegar
500 g g beef mince beef mince
100 g g chorizo chorizo
sliced into 1cm strips
400 g g tortilla chips tortilla chip
250 g g Somerset Crunchy Vintage Cheddar Somerset Crunchy Vintage Cheddar
coarsely grated
salt salt
to taste

To serve

2 Red chillies Red chilli
finely sliced
2 avocados avocado
medium, diced
300 ml ml sour cream sour cream
1 bunches bunch coriander coriander
small, roughly chopped
hot sauce hot sauce
optional
1 corn cobs corn cob
optional

For the pickled red onion

2 red onions red onion
finely sliced
2 tbsp tbsp malt vinegar malt vinegar
1 tbsp tbsp sugar sugar
salt salt
to taste

Chilli beef nachos

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0:40 min
(21)

Method

Preparation time: 0:35 min

Ideal for get-togethers with friends and family, these chilli beef nachos combine the traditional flavours of sweet and spiciness you’d expect, together with the addition of chorizo and pickled red onions - giving this sharing sensation a bit a of a twist.

1. Preheat the oven to 200°C fan.

2. For the pickled onions, mix all the ingredients together and set aside to macerate.

3. Heat the oil in a frying pan over a low to medium heat and cook the onions for about 8 minutes, stirring occasionally. Add the garlic and cook for a couple of minutes. Increase the heat to medium high and add the minced beef and diced chorizo and cook for about 8 minutes, stirring occasionally. Add the dry spices and cook, stirring, for about a minute. Season with salt and pepper, to taste. Add the tomato purée and balsamic vinegar and cook for a minute before adding about 125ml water, lowering the heat to low to medium again and cook for about 5 minutes or until the water has evaporated.

4. Place half of the tortilla chips in an oiled baking dish/tray and top with half of the beef mixture and half of the grated cheddar. Make another layer with the remaining ingredients ending with the grated cheddar.

5. Bake in the oven for about 12-15 minutes until the cheese has melted. Whilst it’s baking, chop the avocados, red chillies and coriander.

6. To serve, sprinkle over the pickled red onions, chopped red chillies, avocado and coriander and drizzle over some sour cream or serve all the accompaniments separately in small bowls for everyone to choose their toppings along with extra hot sauce, if desired and a corn on the cob on the side.

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