No need to fiddle with knives and forks – eat this Mexican favourite with your fingers! It makes the perfect Sunday TV dinner!
Ingredients
- 1 brown onion, coarsely chopped
- 2 (about 250g) chorizo sausages, coarsely chopped
- 500g beef mince
- 2 teaspoons ground cumin
- 1 x 375ml btl beer
- 1 x 660ml btl passata (tomato pasta sauce)
- 1 tablespoon dried oregano
- 2 x 230g pkts original corn chips
- 160g (2 cups) coarsely grated cheddar
- 2 avocados, halved, stone removed, peeled, coarsely chopped
- 1 red onion, finely chopped
- 2 tablespoons fresh lime juice
- 1 x 300g ctn sour cream
- 1/2 cup fresh coriander sprigs
Method
- Step 1Place the brown onion and chorizo in a large saucepan over high heat and cook, stirring occasionally, for 5 minutes or until the chorizo is golden.
- Step 2Add the mince and cumin to the pan and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until browned. Add the beer and simmer for 5 minutes.
- Step 3Stir in the passata and oregano and season with salt and pepper. Simmer for 1 hour or until the liquid reduces and thickens.
- Step 4Preheat oven to 200°C. Line a roasting pan with non-stick baking paper. Arrange half the corn chips evenly over the lined tray. Top with half the mince mixture then sprinkle with half the cheddar. Continue layering with the remaining corn chips, mince and cheddar. Bake for 15 minutes or until the cheddar melts.
- Step 5Meanwhile, combine avocado, red onion and lime juice in a bowl.
- Step 6Divide the nachos among heatproof serving dishes. Top with the avocado mixture, sour cream and coriander sprigs to serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
3577 kj
Energy
62g
Fat Total
28g
Saturated Fat
8g
Fibre
30g
Protein
134mg
Cholesterol
730.74mg
Sodium
7g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
Notes
Time plan tip: Prepare this recipe to the end of step 3 up to 1 day ahead. Store in an airtight container in fridge. Continue from step 4 up to 30 minutes before serving. Freezing tip: Cool at the end of step 3. Place in an airtight container and freeze for up to three months. Thaw overnight in fridge. Continue from step 4.
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Australian Good Taste
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