An absolute winner for anyone who loves loaded nachos! Easy peasy recipe with just 5 minutes prep time and 25 minutes cooking time. Serves 4.
1 teaspoon olive oil
1 small onion, peeled and finely chopped
2 large garlic cloves, crushed
1 red pepper, cut in half, deseeded and chopped
1 red chilli, cut in half, deseeded and finely chopped
200ml beef stock
1 tablespoon tomato puree
2 teaspoons cayenne pepper
Salt and pepper
200g bag tortilla chips
150g grated mozzarella
1 avocado, cut in half, stone removed and cut into dice
2 jalapeno peppers, roughly chopped
A handful of chopped fresh parsley
The juice of a lime
- Heat the olive oil in a large non stick frying pan and gently fry the chopped onion for a few minutes until it begins to soften and stir continuously with a wooden spoon. Add the crushed garlic, chopped red pepper and chilli to the pan and continue to fry for a minute before adding the steak mince.
- Break the meat up with the spoon as it cooks until golden brown. Stir in the beef stock, tomato puree, cayenne and a little salt and pepper and bring to a boil, then reduce the temperature to a low setting and simmer for 10 minutes until the sauce has thickened.
- To serve - Arrange tortilla chips onto an oven proof serving dish and top with the meat sauce, then sprinkle with grated cheese. Place into a hot oven for 10 minutes to allow the chips to soften and the cheese to melt.
- Sprinkle with chopped avocado, jalapeños, chopped parsley and a squeeze of lime before serving.