Save to your scrapbook
Chilli beef & avocado nachos
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp sunflower oil
150g frozen Cooks’ Ingredients Diced Onion
400g pack Aberdeen Angus beef mince
41g pack Schwartz Chilli Con Carne mix
400g can chopped tomatoes with olive oil and garlic
400g can red kidney beans in water, drained and rinsed
200g pack salted tortilla chips
75g grated mature Cheddar
1 jalapeño chilli, sliced
½ x 150ml tub soured cream
1 avocado, sliced
¼ x 28g pack coriander, leaves only, washed
1. Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large frying pan over a high heat. Fry the onion for 2-3 minutes until softened and starting to turn golden, then add the beef. Cook, breaking up any large lumps of meat with a wooden spoon, for 4-5 minutes until all the liquid has evaporated.
2. Add the chilli con carne mix and fry for a minute more, then add the tomatoes. Half fill the can with water and add to the pan, along with the kidney beans. Stir everything together and simmer for 15-20 minutes until the meat is coated in a thick sauce.
3. Spread the tortilla chips over a medium baking tray (about 20x30cm). Top with the beef mixture (you may not need it all), then sprinkle over the cheese and jalapeño.
4. Bake in the oven for 5 minutes, until the cheese has melted. Remove from the oven. Spoon over the soured cream, top with the avocado and coriander, then serve immediately.
Typical values per serving:
This recipe was first published in October 2020.