CHEESE NACHOS


COOKBOOK: Mag recipe

I had friends rocking upper for dinner and nachos came to mind! This dish I could put together in no time and know that everyone was going to enjoy it.

It lacked in presentation, sorry! But I was told on the night that these were the best nachos they had ever had! Most recipes do not add cheese to the mix, try it and you’ll never go back to the ‘no cheese’ recipe!

This got a huge thumbs up from everyone!

Enjoy



RECIPE Serves 4-6


Olive oil - 1 tablespoon

400g beef minced beef

2 cloves of garlic, chopped

2 medium red capsicums, diced

2 tomatoes, diced

3 shallots, sliced thinly

1/2 cup olives stuffed with capsicum, chopped roughly

425g chickpeas , drained and rinsed Salt & Pepper

1/2 cup tomato salsa

1 sachet nacho/taco seasoning

100g parmesan cheese, grated

300g tasty grated cheese

300g corn chips

150g of sour cream

1 avocado, chopped

Heat olive oil in a deep pan. Add garlic and stir for half a minute. Add mince beef. Combine well and allow it to cook for a minute. Add shallots, capsicum, parsley, mix well. Cook for a further minute, Add olives and chickpeas, salt and pepper, and tomato salsa. Allow it to cook until the mince is browned. Add seasoning (tacos/nacho seasoning) and tomato. Cook for a further 2 minutes.

Turn heat off and add the parmesan and tasty cheese.

On a serving plate, place the corn chips to cover the base of serving plate. Add the mince mixture over the corn chips. Top it with sour cream and chopped avocado. Sprinkle some grated cheese over it. Serve it immediately using tongs (to make it easier to transport to each individual plate)








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