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Chilli Con Carne Nachos

What a blend of two classic dishes. - by Mel Burge
  • 16 Sep 2020
Chilli Con Carne Nachos
Cook: 30 Minutes - Easy - Serves 4-6
Proudly supported by

TIP! We used One Night in Mexico Mexican Spice Stir in Seasoning, available in the Mexican section of major supermarkets. For extra flavour, add chopped coriander stems and root with seasoning. 

Ingredients

1 tblsp olive oil

1 small red onion, finely chopped

1 large red capsicum, finely chopped

500g lean beef mince

120g sachet Mexican Spice Stir In Seasoning (see Tip)

200g jar mild taco sauce

400g can red kidney beans, drained, rinsed

200g packet corn chips

2 cups grated 4 Cheese Melt

Chopped tomato, smashed avocado, fresh coriander leaves, baby cos lettuce leaves and sour cream, to serve

Method

  1. Heat oil in a large frying pan over a medium heat. Add onion and capsicum. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Add beef. Cook, stirring to break up mince for about 5 minutes, or until browned.

  2. Add seasoning, taco sauce, beans and 1⁄2 cup water. Bring to boil. Gently boil for about 10 minutes, or until thickened slightly. Season with salt and pepper. Remove from heat.

  3. Arrange corn chips in a greased ovenproof dish (10-cup capacity). Sprinkle with half the cheese. Spoon over beef mixture. Sprinkle with remaining cheese.

  4. Cook in a hot oven (200C) for about 10 minutes, or until cheese is melted and golden brown. Remove.

  5. Top nachos with tomato, dollops of avocado and coriander leaves. Serve with lettuce leaves and sour cream.

  • Dinner Tonight
  • chilli con carne recipe
  • nachos recipe
Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

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