This nacho recipe shows off nachos as they should be, a comfort food for enjoying with friends and family. A good, thick chilli with crisp tortilla chips and a fresh guacamole always goes down well and is a definite family favourite!
Total prep and cooking time – 1hr
Serves – 4
Serving recommendation: Add some extra chips, guacamole, sour cream and jalepenos so that everyone can adjust to their personal preference.
To get started, you will need a large pan with a tablespoon of oil on a medium heat.
|½ Tbsp||Hot Chilli Powder|
|½ Tbsp||Smokey Paprika|
|400g||Kidney Beans (Drained)|
|1 Tbsp||Tomato Puree|
|1 Tsp||Worcestershire Sauce|
|Pinch||Salt & Pepper|
|1 Tsp||Olive Oil|
|Juice from half a lime||Lime|
Dice the onion and pepper and add to a large pan with a tablespoon of vegetable oil. Fry on a low heat until they have softened, then squash and finely chop/mince the garlic and add to the pan. After 1 minute, add the paprika, chilli powder and cumin, mixing everything together and leave for a further minute, then remove from the pan and place in a side bowl for later.
Bring the pan back up to heat with a tablespoon of vegetable oil and add the mince. You now want to brown off the mince and break it down with a wooden spoon.
Once the mince is cooked, add your onion mix back to the pan with the mince, adding the drained kidney beans, tomato puree, Worcestershire Sauce, passata and a little water to loosen. Bring the chilli to the boil and simmer for 30 minutes. The sauce will gradually reduce, leaving you with a lovely think chilli for your nachos.
While the chilli is cooking down we can make the guacamole. It is quick, simple and fresh!
First, destone the avocado and spoon out the flesh onto a chopping board. Roughly chop and squash the avocado, before adding the cumin, olive oil, salt & pepper and lime juice. Continue to mix, chop and squash the avocado mix with the back of your knife until everything is mixed together and you are happy with the consistency (you can make your guacamole smooth or chunky, you’re the chef so make it how you like it!). Move the guacamole from the chopping board into a bowl.
Now for plating. Season your chilli to taste. Place a good handful of the chips on a plate in a rough circle, and then spoon the chilli into the middle. Add a further couple of tortilla chips on top of the chilli so that they crisp up nicely under the grill.
Grate your cheese and scatter a handful over the chilli. Place your jalapenos on top of the cheese, and then add a spoonful of guacamole and sour cream to 4 sides of the plate.
Place under a hot grill for 2 minutes or until all the cheese has melted and the tortilla chips begin to brown.
Now serve and enjoy!