Recipe – Nachos

Nachos

extra virgin olive
400g lean beef mince
1 onion (chopped)
1 small red chilli (finely chopped)
3 tsp ground cumin
2 tsp ground coriander
2 tbsp tomato paste
1 cup tomato
1 teaspoon of brown sugar
1 cup tomato passata
400g can red kidney beans (drained)
Dash of lime or lemon (plus or minus zest)
Salt and pepper
1¹/³ cups grated cheddar
1 avocado (sliced)
1/2 cup sour cream
corn chips

Method
Heat 1 tbsp extra virgin olive oil in a frypan over high heat. Cook 400g lean beef mince, stirring,
for 5-8 minutes or until well browned. Transfer to a bowl. Add 1 tbsp olive oil to pan and reduce heat to medium.

Cook 1 onion (chopped), 1 small red chilli (finely chopped), 3 tsp ground cumin and 2 tsp ground coriander for 2-3 minutes. Add mince, 2 tbsp tomato paste, 1 cup tomato passata and 400g can red kidney beans (drained) and cook over low heat for 5 minutes. Place in an ovenproof dish, top with grated cheddar and cook under a hot grill for 3-5 minutes or until cheese is melted. Or pop in microwave to melt cheese and heat corn chips.

Add 1 avocado (sliced), 1/2 cup sour cream and corn chips.

Add rice on the side to feed tummy’s that require extra filling 🙂

This recipe is from http://www.cuisine.com.au of course I add my own twist to it 🙂

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2 thoughts on “Recipe – Nachos

    • Passata is tomato concentrate or purée.

      If you want to make your own passata just sieve red tomatoes. Depending on the degree of sieving, the pulp can be perfectly smooth (polpa di pomodoro) or slightly chunky (passata rustica). So passata is skinned, seedless, unflavored, tomato pulp, either slightly chunky or smooth.

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