Nachos have to be the hardest dish to photograph and make look appetizing. Well, mine are anyway. These Nachos aren’t just your cheese and salsa variety, we throw in the whole kit’n’kaboodle (yes, that’s a word!) Lots of meat, lots of cheese, lots of salsa, sour cream, tomatoes and spices. You won’t be hungry when you finish this one. It’s a great Friday night meal, and you’ll have lots of the meat mixture left over to freeze for another night.
Nachos
Ingredients:
700g Lean Mince
1 Large Onion, diced
1 Sachet Taco or Burrito Seasoning (I use my Homemade Chili and Taco Seasoning)
1 Can Refried Beans
800g Diced Tomatoes
2 Packets Corn Chips
1 Jar Salsa
1 Container Sour Cream
1 – 1 1/2 Cups Grated Mozzarella Cheese
Guacamole to serve (optional)
Oil for Pan
Directions:
Preheat your oven to 180C.
Heat oil in a large frying pan and add the diced onion. Cook until onions are translucent.
Add lean mince and stir while cooking until the mince has browned and cooked through.
Toss in your seasoning. If you are using my chili and taco seasoning, start with 1 to 1 1/2 Tablespoons and go from there, taste testing until you get it just the way your family likes it.
Add 1/2 of your can of refried beans and stir to combine.
Add your can of diced tomatoes and keep stirring until your mixture bubbles, then turn down the heat and let it simmer for about 5 minutes, stirring occasionally. It won’t reduce much, but you want it to be heated through before you put your nachos together.
Now, take your baking dish, tray, or whatever you choose to cook our nachos in and put the remaining 1/2 can of refried beans smack bang in the centre of your dish. Surround the beans with some corn chips.
Then take a soup ladle or similar spoon and scoop up some of your meat mixture and sprinkle (it’s the only word I could think of, but you know what I mean) it all over your corn chips and beans. Not too much, you don’t want to make your chips soggy.
Take your salsa and place blobs of it all over your dish, then sprinkle the whole lot with cheese.
Then you are going to put corn chips over the whole lot, add more of the beef mixture, then salsa, then cheese, and keep repeating in layers until it is the size you want your dish to be to feed your family.
Add one last layer of corn chips and cheese and send it to the oven to cook until your cheese has melted.
If your chips start to burn before your cheese has melted, cover your nachos loosely with foil and turn your oven down slightly.
When your cheese is just how you like it, remove your nachos from the oven, place a big dollop of sour cream in the centre and top with a tablespoon or two of salsa and take to the table to share with your family and friends.
Now grab a fork and dig in!
Top Tips: This dish is very forgiving. I have made it with less and more mince, taco or burrito seasoning, with and without the beans, just go with what you’ve got and adjust the ingredient amounts to suit e.g. less mince = less tomatoes and seasoning.