To make the chilli con carne:
Add the olive oil to a large pot on the stove, and add the chopped onions, stirring well over a low heat. Cook for a good few minutes until the onions start to cook well, and turn slightly translucent. Turn the heat up until full, and wait for the onions to start sizzling before adding the mince.
Add the mince, and stir well, cooking for at least 10 minutes until starting to brown. Add your preferred spice mix to the pot, and mix well.
Dissolve the stock cube in the boiling water and add to the pot. Add the tin of tomatoes and stir well.
Cook the mince for further 20 to 25 minutes, until the sauce starts to thicken and darken in colour.
To serve the nachos:
You can either place a handful or so of doritos on a plate, sprinkle with cheese and then grill them, adding the other toppings later; or place the mince over the doritos, sprinkle with cheese and top with the yoghurt, sliced avo, and fresh coriander.
Other toppings could be: a fresh tomato and onion salsa, or fresh chopped tomatoes, feta cheese, guacamole, sour cream, chili sauce, pickled jalapenos etc.
Reprinted with permission of
How to cook an Elephant. To see more recipes,
click here.
