Meaty nachos topped with avocado cream
A recipe from the Good Food collection.
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- 800 g (1 lb 12 oz) tin chopped tomatoes
- 1 small handful of coriander (cilantro)leaves
- 1 large mild green banana chilli or small green capsicum (pepper), seeds removed, flesh chopped
- 1 tablespoon peanut oil
- 4 spring onions (scallions), finely sliced
- 1 garlic clove, crushed
- 2 teaspoons mild paprika
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 500 g (1 lb 2 oz) minced (ground) beef
- 1 tablespoon tomato paste (concentrated purée)
- 1 large packet (200 g/7 oz) plain corn chips
- 310 g (11 oz/2½ cups) grated cheddar cheese
- 125 g (4½ oz/½ cup) sour cream
- 2 roma (plum) tomatoes, chopped
1. Preheat the oven to 180°C (350°F/Gas 4).
2. Put the tomatoes, coriander and green chilli or capsicum in a food processor and blend until smooth.
3. Heat the peanut oil in a large frying pan over medium–high heat. Add the spring onion, garlic, spices and oregano and cook, stirring, for 1 minute. Add the beef and cook for 3–4 minutes, or until golden, breakingup the lumps with a wooden spoon. Add the tomato paste and puréed tomato mixture, then reduce the heat and simmer for 5 minutes, oruntil thickened slightly. Season to taste with sea salt and freshly ground black pepper.
4. Spread half the corn chips in a large deep baking dish (about 20 × 32 cm/8 × 12½ inches). Spoon half the beef mixture over and sprinkle with half the cheese. Repeat with the remaining corn chips and beef mixture, then scatter the
5. remaining cheese over the top. Bake on the top shelf of the oven for 20–25 minutes, or until the cheese is golden and bubbling. Remove from the oven.
6. To make the avocado cream, put the avocado and lemon juice in a bowl and mash well with a fork. Add the sour cream, mash until smooth, then season to taste.
7. Divide the nachos among serving bowls. Add a dollop of avocado cream, then a spoonful of sour cream.