Nachos

Nachos go upmarket with this dish that can be served as a starter or a main course, depending on how many people you are planning to serve. Top a bed of nachos chips with our rich chilli con carne and grated Cheddar, and then finish it with a salsa duo – the first, a homemade avocado and pineapple salsa; the second, a traditional tomato and coriander salsa – for a Mexican taste sensation.

RECIPE INFO

Serves 4

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INGREDIENTS

  • 375g nachos
  • 200g cheddar
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 5ml ginger, grated
  • 1-2 red chillies, halved lengthways
  • 400g beef mince
  • 45ml tomato paste
  • 2 tins chopped tomatoes
  • Lemon juice 5ml
  • sugar
  • Salt and pepper
  • 250g creamed cottage cheese

Avocado and pine apple salsa

  • ½ pineapple,
  • cubed 10 ml coriander,
  • chopped 15ml parsley,chopped
  • A red chili, finely chopped
  • Zest and juice of 1 lime
  • 2 avocado, cubed
  • 5ml fresh ginger, grated
  • Salt and pepper

Salsa:

  • 250g Rosa tomatoes,
  • quartered ¼ cucumber,diced
  • 15g coriander,finely chopped
  • 2 baby spring onions
  • ¼ red onion, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 10ml olive oil
  • 15ml lemon juice
  • Salt and pepper

METHOD

Heat a little olive oil in a large pan and sauté the onions until translucent, then add the mince and allow it to brown. Then add the garlic, chilli and ginger.

Add the tomato paste and cook for 1 minute before adding the chopped tomatoes. Add a little water, and simmer with the lid on for 30-45 minutes, stirring occasionally. Once cooked, season with salt, pepper and sugar, and add a little lemon juice to taste.

Avo salsa:

Mix the Pineapple, chilli, red onion, ginger, lime juice and zest, avocado and the coriander and parsley together.
Season to taste with salt and pepper, and add extra lime juice to taste.

Salsa:

Mix the Rosa tomatoes, cucumber, coriander, spring onion, red onion, chilli, olive oil and lemon juice together. Season well with salt and pepper.

To Serve:

Preheat the oven grill.

Place nachos in a Le Creuset TNS pan, and top with the tomato and mince mixture. Top with grated cheddar and place under the grill until golden and crispy.

Once grilled top with the salsa’s and serve with cottage cheese.