Beef topped with nachos

Recipe from: 7/1/2003 12:00:00 AM

Ingredients 13
Servings 4
Time 20 minutes

Ingredients

  • 30
    ml
    sunflower oil
  • 500
    g
    rump steak, cut into small cubes (or use mince)
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 1
    each, green and red pepper, cut into small cubes
  • 3
    jalapeno chillies, chopped (or 1 to 2 red or green chillies)
  • 5
    ml
    ground cumin
  • 5
    ml
    dried origanum
  • 410
    g
    (1 can) chopped tomatoes
  • 300
    ml
    frozen corn
  • 30
    g
    fresh coriander, chopped
  • 125
    g
    (1 packet) nacho chips
  • 125
    ml
    Cheddar cheese, grated
 

Method

40 minutes
 
Heat half the oil in a large saucepan.
Brown meat in batches over a high heat, then remove from the pan and set aside.
Add the onion and sauté for one minute, then add the garlic, peppers, chillies, cumin and origanum.
Sauté for two minutes, then add the tomatoes.
Bring to the boil, reduce the heat and simmer for 15 minutes.
Add corn and simmer for a further five minutes.
Stir in the meat and coriander and season to taste with salt and freshly ground black pepper.
Spoon into a greased ovenproof dish, top with nacho chips and sprinkle with cheese.
Bake in a preheated 200 °C oven for 15 minutes until nacho chips are crisp.
Serve hot with guacamole and salsa on the side.
 

Read more on: bake  |  beef  |  sauté
 

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