Wednesday, October 10, 2012

Nachos Supreme!

Don't be scared! I know it looks like a lot of ingredients, but if you are a keen cook, you will have quite a bit of this in your fridge/pantry already.  See my timesaver tips below for some speedy ideas.

Believe me, your family will thank you. This has got to be our family favourite. If I am ever at a loss for dinner ideas (and doesn't that happen to all of us?) and I ask the family for ideas, NACHOS is always the answer. 

For the Tortilla Chips
8 mini flour tortillas, cut into eighths
Welly Boot Extra Virgin Olive Oil, spray*
For the Sauce
1 brown onion, medium sized, finely diced
500 grams extra lean beef mince
2 cloves garlic, crushed
1 tablespoon paprika
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried thyme
¼ teaspoon chilli powder
1 tablespoon tomato paste
125 grams supersweet corn kernals, can
½ cup salt reduced beef stock
For the Salsa
1 clove garlic, crushed
½ long red chilli, deseeded, finely chopped
5 vine ripened tomatoes, deseeded, finely chopped
juice of one lime
1 handful coriander, roughly chopped
For the Guacamole
1 clove garlic, crushed
½ long red chilli, deseeded, finely chopped
1 spring onion, finely sliced
¼ teaspoon ground cumin
juice of one lime
2 avocado, large
sea salt
freshly cracked black pepper
Welly Boot Extra Virgin Olive Oil
For Serving
1 cup cheddar cheese, shredded
lite sour cream
1. Preheat the oven to 200℃. Place all salsa ingredients in a bowl, season with a pinch of salt and a splash of extra virgin olive oil, mix well and allow flavours to infuse to at room temperature.
2. Line a large shallow baking tray with baking paper. Place tortilla pieces in baking tray, spritz with extra virgin olive oil spray, sprinkle with a little sea salt, toss to coat and pop in the oven for 10 minutes or until just golden. Remove from the oven, they will crisp up as they cool.
3. Heat a little extra virgin olive oil in a large frypan over a medium/high heat. Add the onion and cook until softened. Add the beef mince and garlic to the pan. Cook until well browned and all juices have been absorbed. Break up any lumps with your spoon/spatula as you go. Season with a little salt and pepper. Add paprika, oregano, cumin, thyme and chilli, cook stirring until fragrant (around 30 seconds). Add tomato paste and combine well. Add the whole can of corn (liquid and all!). Add stock, reduce heat and simmer until all liquid has been absorbed.
4. While the sauce is simmering, to another bowl add garlic, chilli, spring onion, cumin and lime juice. Mix well. Halve and de-seed the avocado and scoop the flesh into the bowl and roughly mash with a fork, mixing with the other ingredients. Season with a little salt and pepper.
5. Serving
Remove the sauce from the heat and divide between four serving bowls and add a handful of chips to each bowl. Top with grated cheddar, then layer with salsa, guacamole and sour cream. Dig in!
(Serves 4)

•Adjust the heat to suit your family’s taste buds, by increasing or decreasing the amount of fresh and powdered chilli.
•Allow mince to come to room temperature before cooking. This reduces the amount of lumps to break up in the pan.
•Beef mince can be substituted with chicken mince, or halve the amount of meat and add a can of drained and rinsed kidney beans for an even healthier alternative.

*Oil spray pumps can be purchased from your local kitchen store and are a great way to use less oil in your cooking. Just decant your favourite oil into the spray bottle and away you go!

•Substitute homemade tortilla chips for store bought corn chips. Plain, no added salt are best as they don’t overpower the other flavours in the meal.
•Make your mexi-spice mix up in bulk ahead of time. Mix together 3 tbs Paprika, 3 tsp Dried Oregano, 1 ½ tsp Cumin, 1 ½ tsp Thyme and ¾ tsp Chilli powder and store in an airtight container. Use 2 tbs of the premade mix when the recipe calls to add the spices.
•Make the meat mixture up to three days ahead. Refrigerate in an airtight container. Warm through before serving.


Post a Comment