Posh Nachos

SERVES
2-4 2-4
Posh Nachos
Main ingredients
  • Meat
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Toughened Non-Stick Shallow Casserole with Glass Lid
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Toughened Non-Stick Shallow Casserole with Glass Lid
Ingredients
Method

Ingredients

Chilli Mince
  • Olive oil, for sautéing
  • 1 onion, finely chopped
  • 400g beef mince
  • 2 cloves garlic, crushed
  • 1 teaspoon ginger, grated
  • 1-2 red chillies, halved lengthways
  • 3 tablespoons tomato puree
  • 2 x 400g cans of chopped tomatoes
  • Lemon juice to taste
  • 1 teaspoon sugar
  • Salt and pepper
Avocado and Pineapple Salsa
  • ½ medium fresh pineapple, peeled, cored and chopped
  • 1 red chilli, finely chopped
  • ½ red onion, finely chopped
  • 1 teaspoon fresh ginger, grated
  • Zest and juice of 1 lime
  • 2 avocados, peeled, stoned and chopped
  • 2 teaspoons fresh coriander, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper
Tomato Salsa
  • 250g cherry tomatoes, halved
  • ¼ cucumber, finely diced
  • Salt and pepper

  • Method

  • 1
    Chilli Mince
  • 2
    Heat a little olive oil in the casserole and sauté the onions until translucent, then add the mince and allow it to brown.
  • 3
    Add the garlic, ginger, chilli and tomato puree and cook for 1 minute before adding the chopped tomatoes. Add a little water and simmer with the lid on for 30-45 minutes, stirring occasionally. Once cooked, season with salt, pepper and sugar, and add a little lemon juice to taste. Put the chilli mince into a dish, cover and keep warm and set to one side. Wash out the casserole.
  • 4
    Avocado and Pineapple Salsa
  • 5
    Mix the pineapple, chilli, red onion, ginger, lime juice and zest, avocado, coriander and parsley together.
  • 6
    Season to taste with salt and pepper, add extra lime juice if liked.
  • 7
    Tomato Salsa
  • 8
    Mix the tomatoes, cucumber, coriander, spring onions, red onion, chilli, olive oil and lemon juice together. Season to taste with salt and pepper.
  • 9
    To Serve
  • 10
    Place the nachos in the casserole, top with the chilli mince and the grated Cheddar then grill until golden and crispy.
  • 11
    grilled, top with the two salsas and serve with the soured cream.
  • 12
    Cook's Notes
  • 13
    For a less spicy chilli mince remove the seeds from the red chillies before use.
  • 14
    Take care when choosing the type of chillies as the strength can vary greatly.
  • 15
    Canned pineapple in natural juice can be substituted for fresh.