Nachos recipe: For anyone planning on entertaining this weekend

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This Nacho dish is a great meal for entertaining guests. I like to cook this dish for when the State of Origin football is on (“Go QLD!”). It really does make good ‘dude food’. I like to use Mexican Chilli beans or red kidney beans but any can of beans could also work. For any left overs, I like to enjoy with rice the next night.

Cooking Time: More than an hour -The dish is more flavoursome when cooked slowly.

Serves: 4 people

Veggie count: 3 serves per person.

Ingredients

  • 2 tbs olive oil
  • 1 large onion
  • 2 cloves garlic
  • 2 tsp of chilli
  • 500g minced beef
  • 400g diced tomato
  • 420g Mexican chilli beans
  • 1 cup beef stock
  • 1 tsp paprika
  • 2 tsp ground cumin
  • 1tsp ground cinnamon
  • 2 tsp coriander crushed leave
  • 1 cup corn
  • 1 capsicum
  • 1 packet of corn chips
  • 3/4 cup of shredded tasty/mozzarella cheese
  • Pepper to taste

Method

  1. In a wok/large fry pan, cook onions over a medium heat in olive oil until soft.
  2. Stir in garlic and chilli for a minute.
  3. Increase heat and add mince meat. Brown meat whilst stirring to break up the meat.
  4. Add the beef stock, diced tomato and Mexican chilli beans. Bring to the boil then reduce heat.
  5. Add herbs, spices and pepper. Simmer for about 40 mins or until most of the moisture has evaporated.
  6. Spoon mixture onto chips and add shredded cheese. Melt under grill. Add avocado and fresh tomato on top. Alternatively, serve with rice. You could also make a guacamole instead of adding fresh avocado and tomato.
  7. Enjoy this delectable dietetics moment with family and friends.

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