Lunch

Nachos

Name: Nachos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican-Australian
Ingredients: 200 g corn chips; 300 g beef mince; 1 tbsp olive oil; 1 small onion, diced; 1 tbsp taco seasoning (or 1 tsp cumin + 1 tsp paprika + chilli); 1 × 400 g can diced tomatoes; 1 × 400 g can kidney beans, drained (optional); 150 g tasty cheese, grated; Sour cream, salsa, avocado and jalapeños, to serve

Serves 4 Prep 10 min Cook 20 min Total 30 min

Ingredients

200 g corn chips
300 g beef mince
1 tbsp olive oil
1 small onion, diced
1 tbsp taco seasoning (or 1 tsp cumin + 1 tsp paprika + chilli)
1 × 400 g can diced tomatoes
1 × 400 g can kidney beans, drained (optional)
150 g tasty cheese, grated
Sour cream, salsa, avocado and jalapeños, to serve

Method

Heat oven to 200°C (180°C fan). Cook onion in oil 3 minutes; add mince and brown. Stir in seasoning, tomatoes and beans. Simmer 8–10 minutes until thick. Season.
Spread corn chips on a baking tray. Spoon over mince; scatter cheese.
Bake 8–10 minutes until cheese melts. Top with sour cream, salsa, avocado and jalapeños.

Tip: Don’t drown the chips or they go soggy — thick mince sauce is best. Serve immediately.

Source: Taste.com.au