Chilli Beef Nachos

This is a tasty Mexican dish which is suitable for the whole family. Works well as a starter or main course. Add chillies while serving for people who like it spicy. 

Preparation time - 20 minutes
Cooking time - 30 minutes

Ingredients (serves 4)

For the chilli

1/2 green pepper

1/2 red pepper

1 onion

1/2 tsp garlic granules

6 mushrooms

1 tbsp oil

250g beef mince

3 tsp ground coriander

3 tsp paprika

3 tsp cumin

500 passata

1 beef stock pot

1 tsp Worcester sauce

1 tin of kidney beans

1/4 tsp salt

1/4 tsp pepper

1/2 tsp chilli powder

For the guacamole

1 ripe avocado

1/2 tomato

1/2 deseeded red chilli

1/4 red onion

1/2 lime

fresh coriander

salt

pepper

For the nachos

tortilla chips

mozzarella (or Arlo lacto-free cheese)

red and green jalapenos

soured cream

To cook

1. Chop the onion, peppers and mushrooms. Fry in the oil and add the garlic. Fry till soft.

 

2. Add the mince and fry until brown.

3. Add the ground coriander, paprika and cumin.

4. Add the passata, kidney beans and their water, beef stock pot, chilli powder, Worcester sauce and salt and pepper. Leave to simmer.

5. Peel the avocado and add to a sandwich bag.

6. Chop the tomato, red chilli, onion and fresh coriander. Add to the bag. Add the juice from the lime and a pinch of salt and pepper.

7. Squeeze the bag to combine all the ingredients.

8. Place the tortilla chips on a baking tray and top with the mozzarella.

9.  Spoon a layer of chilli on the tray and top with another layer of mozzarella.

10. Place in a 180c oven until the cheese bubbles and begins to brown.

11. Serve topped with the guacamole, jalapenos and soured cream.

Alternatives

To make this dish dairy free, use a lacto-free cheese and omit the soured cream.