Description
A delicious crowd-pleaser that combines the zest of tacos with the fun of nachos, perfect for any occasion.
Ingredients
- 1/2 tbsp olive oil
- 1 onion, finely chopped
- 250g lean steak mince (5 percent fat)
- 30g taco seasoning
- 400g tin black beans
- 4 tbsp mild salsa dip
- 270g lightly salted tortilla chips
- 150g cherry tomatoes, quartered
- 50g sliced jalapeños in brine, drained
- 100g grated mozzarella and Cheddar mix
- 1 red chilli, finely sliced
- 2 spring onions, finely sliced
- 200g sour cream and chive dip
Instructions
- Preheat the grill to medium-high.
- Heat the olive oil in a large frying pan over medium heat. Fry the onion for about 5 minutes, stirring frequently, until it softens and becomes lightly golden.
- Add the mince to the pan, breaking it up with a wooden spoon. Cook for about 5 minutes until it’s nice and golden brown.
- Stir in the taco seasoning, cooking for an additional 2 minutes to toast the spices.
- Pour in the black beans along with their water, stirring to combine. Cook for 5 minutes until everything thickens.
- Remove the mixture from the heat and gently stir in the salsa dip.
- On a large baking tray, arrange the tortilla chips. Spoon the beef taco mixture over the chips.
- Sprinkle the quartered cherry tomatoes, drained jalapeños, and a generous amount of grated cheese over the nachos.
- Place the tray under the grill for around 5 minutes, or until the nachos are crispy and the cheese has melted.
- Finish by sprinkling over the sliced red chilli and spring onions. Serve with the sour cream and chive dip.
Notes
Use fresh ingredients for best flavor. Customize spices to preference. Add toppings just prior to serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican