Fancy nachos
7
Points®
Total time: 2 hr 15 min • Prep: 20 min • Cook: 1 hr 55 min • Serves: 4 • Difficulty: Easy
The whole family will love this hearty version of a Mexican classic. Scoop salsa, cheese and beef onto corn chips, but keep napkins handy for messy fingers!
Ingredients
Olive oil
1 tbs
Beef chuck steak, raw
420 g, fat trimmed, finely chopped, (buy 500g)
Red onion
2 medium, thinly sliced
Green capsicum
1 large, chopped
Garlic
2 clove(s), crushed
Ground cumin
1 tsp, seeds
Fresh coriander
1 tsp, ground
Ground paprika
1 tsp, smoked
Ground paprika
1 tsp, sweet
Dried chilli flakes
½ tsp, dried
Whole tomato canned in tomato juice
400 g
Beef stock
2 cup(s), (500ml)
Cooked black beans
220 g, rinsed, drained, (440g can)
Extra light cheddar cheese
¼ cup(s), grated
Fresh coriander
⅓ cup(s), coarsely chopped
Unsalted corn chips
100 g, (white)
Instructions
1
Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the beef and cook, stirring, for 2–3 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef.
2
Add onion and capsicum to same pan and cook, stirring, for 5 minutes or until onion has softened. Add garlic, cumin, ground coriander, paprikas and chilli and cook, stirring, for 30 seconds.
3
Transfer onion mixture and beef to a heavy-based flameproof casserole dish. Add tomatoes and stock and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour 30 minutes or until beef is tender. Add beans and simmer for 10 minutes. Stir in coriander.
4
Place beef mixture and cheese in separate bowls on a large serving platter with corn chips. Serve.
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