The first time I had nachos was in a pub in Edinburgh, Scotland. The waiter wisely told us that it was a big portion, even for two. We ordered them anyway and they were the best nachos I ever had. We went back there several other times and until today, every time I think of nachos, I think of that same place in Scotland. This recipe does not reproduce that experience, but it is as close as it can get right here right now. Enjoy!
Ingredients:
1 tablespoon olive oil
1 medium red onion, finely diced
500g beef mince
1 package of spices for tacos
1 large tomato, peeled and chopped
400g can of chili red kidney beans, rinsed, drained
Corn chips
1/2 cup grated edam cheese
Fresh coriander, to serve
Guacamole:
1 tomato, finely chopped
1/2 red onion, finely diced
2 soft avocados, mashed with a fork
1/2 lime juice
Fresh coriander
Salt
Pepper
Sour cream dip:
150g sour cream
1/4 red onion, finely diced
Chives to taste
Preheat oven to 180ºC. Heat oil in a large frying pan over medium high heat. Add the medium onion diced. Cook, stirring, for 5 minutes or until softened. Add minced meat. Cook, stirring with a wooden spoon to break up lumps, for 8 to 10 minutes or until browned all over. Add tacos spices and a splash of water. Mix well and cook for 1 minute. Stir in the tomato and the beans. Reduce heat to low. Cook, stirring, for 5 minutes. Remove from heat.
Arrange corn chips in a deep ovenproof dish or tray. Spoon over mince mixture. Sprinkle with cheese. Bake for 10 minutes or until the cheese has melted.
In the meantime, prepare dips for garnish. For guacamole mix all ingredients, adding the avocados last, and season with salt and pepper to taste. For sour cream dip mix all ingredients.
Top nachos with guacamole, sour cream and fresh coriander.
Notes:
Parsley can be used instead of coriander, if preferred.
This recipe was adapted from Taste.com.au
