This is probably the most abused dish in any Tex Mex restaurant. I have come across really poor imitations of cardboard nachos through to fabulous versions loaded with layers of flavours, textures and colours. Obviously, this is my version…
300g Minced beef
1 tsp Dried chilli seed
3 tsp Paprika
1 tbs Olive oil
1 Green pepper, finely diced
1 Red pepper, finely diced
1 Red onion
2 Large tomatoes, coarsely chopped
2 tbs Pickled jalapeño peppers, sliced
100g Cheddar cheese, grated
100g Mozzarella cheese, grated
250g Nachos, cool flavour or just lightly salted.
Salt and black pepper
Garnish with fresh coriander, finely chopped
Preparation and cooking
Add the olive oil to a frying pan and heat until hot, then add the minced beef and brown all over. This should take about 5-6 minutes. Pour off any excess liquid from the pan, and then add the dried crushed chillies, the paprika and a good seasoning of salt and black pepper. Stir the mixture together, and then add 50ml of water and allow to cook gently for approx. 10 minutes, for the water to evaporate, so that you are left with a dry mixture.
Take a large oven proof dish or baking tray and scatter with half of the nachos. Layer on top of the nachos, half of each of the following; minced beef, green pepper, red pepper, red onion, tomatoes, cheddar cheese and mozzarella. Add the remaining nachos, and a second layer of all of the ingredients, finishing with the cheese and pickled jalapeños.
Place into a pre-heated oven at 180°C, and cook for 10-15 minutes, to allow everything to warm through and for the cheese to melt. Garnish with freshly chopped coriander and serve immediately with soured cream, fresh salsa and guacamole.