G F Friendly
Nachos
a spicy starter or anytime snack
2 pkts corn chips
250g low fat beef mince
1 can tomatoes
1 large onion
50g tomato paste
¾ tsp powdered garlic
1 tsp chilli powder
1 tsp chopped fresh basil
125g grated cheddar cheese
water
Salt to taste (remember: the chips may already be salty enough)
Cook meat in a frypan until browned. Drain any fat. Add finely chopped onion and crushed tomatoes, herbs and spices, tomato paste and sufficient water to make a thick soup. Bring to the boil, then reduce heat and simmer uncovered until meat is tender and liquid has been reduced to a minimum - approx 20 minutes.
Spread half the chips on oven-proof plates, sprinkle with ¼ of the cheese and warm in oven on 150ºC for 3-5 minutes (take care they don’t burn!). Remove plates from oven and pile on the rest of the chips. Divide sauce evenly and scatter over chips. Top each serving with grated cheese and return to oven 180°C (165°C fan forced) to melt cheese. Depending on space in oven, this may have to be done in shifts. For the kids – heat Nachos on foil or baking paper, then slide onto COLD serving plates.
Serve with light sour cream and guacamole.
Serves 4-6 Sauce freezes well
Guacamole
1 large avocado, peeled and diced
½ small onion, chopped
¼ tsp chilli powder
1 Tbsp lemon juice
¼ cup mayonnaise
½ tsp salt
Process or blend all ingredients until smooth – approx 1 minute.
Great as a dip
Click here to view or print recipe in PDF.
copyright © 2011-2015 All Rights Reserved