Cornish Beef Chilli Nachos
Simple, quick and a guarantee crowd pleaser. Plus you can very easily make enough to cater for lots of people.
This recipe is adpated from BBC Good Food and serves 2 very generous portions, and 4 slightly smaller ones!
To make this recipe you will need:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 250g/9oz beef mince
- 1 tsp hot smoked paprika
- 1 tsp ground cumin
- ½ tsp chilli powder
- ½ 400g tin red kidney beans, drained
- 200g/7oz lightly salted corn tortilla chips
- 150g/5½oz cheddar, grated
- 100g/3½oz cherry tomatoes, quartered
- salt and freshly ground black pepper
- 4 spring onions, finely chopped
- coriander (optional)
- sliced chillies (optional)
- lime wedges
- soured cream
And here's how to do it:
- Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat, add the onion and cook for 3–5 minutes until soft and translucent.
- Increase the heat and add the beef, paprika, cumin and chilli powder. Cook for 5-10 minutes, stirring occasionally, until the beef is browned.
- Reduce the heat to medium and add the black beans, stirring gently, until the beans are heated through.
- Season with salt and pepper.
- Line the base of a 1.5 litre/2¾ pint ovenproof dish or baking tray with a single layer of tortilla chips, then top with half of the beef mixture, then half the cheddar and half the cherry tomatoes.
- Add a second layer of tortilla chips, then top with the remaining beef and cheese.
- Transfer to the oven and cook for 8–10 mins, until the cheese has melted.
- Remove the nachos from the oven and top with the remaining cherry tomatoes, spring onions, coriander and chilli, if using.
- Serve hot with the soured cream and lime wedges.
