Name: Nacho pot
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 15 ml fresh chillies 573; 1 onion chopped; 4 garlic cloves, crushed; 10 ml cumin ground; 10 ml paprika smoked; 5-10 ml cayenne pepper; 500 g beef mince lean; 1 tomato paste; 1-2 baked beans tinned,; salt and freshly ground black pepper; to serve to serve; 250 g corn chips; 100-120 g gouda cheese grated; 125 ml sour cream chives, chopped

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Ingredients (14)

15 ml	fresh chillies — 573
1	onion — chopped
4	garlic — cloves, crushed
10 ml	cumin — ground
10 ml	paprika — smoked
5-10 ml	cayenne pepper
500 g	beef mince — lean
1	tomato paste
1-2	baked beans — tinned,
	salt and freshly ground black pepper
	to serve — to serve
250 g	corn chips
100-120 g	gouda cheese — grated
125 ml	sour cream chives, chopped

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Method:

1. Heat the oil in a shallow saucepan and sauté the onion and garlic. Add the cumin, paprika and cayenne pepper and stir-fry for a minute.

2. Add the mince and cook until browned. Stir in the tomato paste and stir-fry for 2 minutes.

3. Stir in the beans, season with salt and pepper and simmer for a further 5 minutes.

4. To serve: Remove the saucepan from the heat. Scatter the corn chips over the beans, sprinkle the cheese on top and cover with a lid until the cheese has melted. Serve with the sour cream and chives.