Chilli con carne style nachos

A super tasty way to make this crowd-pleasing dish.
 

Recipe from: 10 November 2011
Preparation time: 15 min
Cooking time: 30 min
 
 

Ingredients

 
  • for the chilli con carne:
  • 1
    onion - chopped
  • 4
    Tbs
    olive oil
  • 500
    g
    beef mince
  • 5
    Tbs
    spice mix
  • 1
    tin of peeled tomatoes
  • 1/2
    beef stock cube
  • 500
    ml
    boiling water
  • 1
    can of red beans
  • Salt and pepper
  • For the nachos:
  • 2
    packets of sweet chilli doritos
  • 100
    g
    cheddar cheese - grated
  • Plain double cream yoghurt or sour cream
  • 1
    avocado - sliced
  • Fresh coriander leaves
Servings: Change Serving
 
 

Method

 
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.

 

Read more on: boil  |  mexican  |  recipe  |  sauté  |  beef
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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