Save to your scrapbook
Chilli con carne nachos
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 - 6
1 tbsp olive oil
1 large onion, finely sliced
1 green chilli, finely chopped
500g essential Waitrose British Beef Mince
2 tsp ground cumin
2 tsp ground coriander
½ tsp ground cinnamon
Good pinch hot chilli powder
2 tbsp essential Waitrose Tomato Purée
400g can essential Waitrose Chopped Tomatoes
500ml fresh beef stock
400g can essential Waitrose Kidney Beans, drained and rinsed
28g pack coriander, chopped
200g bag essential Waitrose Tortilla Chips
1 avocado, diced
150ml essential Waitrose Soured Cream
75g essential Waitrose English Grated Cheddar Cheese
1. Heat the oil in a large pan and gently fry the onion and chilli for 5 minutes until softened. Add the mince and increase the heat, breaking up the meat with the back of a wooden spoon and cooking until it is browned all over.
2. Add the spices and cook for 30 seconds. Add the tomato purée, chopped tomatoes and beef stock. Season well and simmer gently for 40 minutes, adding a splash more stock if it starts to look too dry.
3. Add the kidney beans, simmer for 10-15 minutes, then stir in the coriander. Layer up the chilli with the tortilla chips, avocado, soured cream and cheese and serve.
Typical values per serving:
This recipe was first published in Wed Oct 08 09:51:15 BST 2014.