It's Nachos, It's Mine


Honestly, there's nothing super ground breaking about this recipe but you know what, I love it. So I thought I'd share. Really the secret to this recipe is the spice mix. I use a spice mix of McCormick's Grill Mates Slow and Low Smokin Texas BBQ Rub and McCormick's Grill Mates Chipotle & Roasted Garlic Dry Marinade. I use the mix for a lot of Mexican type recipes. Don't worry too much about trying to find them, you can use a generic Mexican blend.


Don't scrimp on the tortilla chips either. I love Mission Foods chips. I like a bit of spice so if I make this for myself, I will buy the spicy ones but if I'm making it for my partner and I, I buy the cheesy ones. I hope you like it as much as I do.


Serves 4

Chilli Ingredients

500g mince, a mix of pork and beef tends to be tasty but either or is fine

1 onion, finely diced

1 tbsp. Low Smokin Texas BBQ Rub

1 tbsp. Chipotle & Roasted Garlic Dry Marinade

1 garlic clove, minced

1 oxo cube

400ml passata or 1 can tinned tomatoes

1 sachet tomato paste

1 bag of chips, 230g

2 chipotle chilli peppers in sauce, finely diced (you can leave it out, if you don't like it too spicy)

2 tbsp. olive oil

100g grated cheese


Guacamole Ingredients

1 avocado mashed

1 shallot, finely diced

100g cherry tomatoes, diced

1/2 tsp. Chipotle & Roasted Garlic Dry Marinade

Juice half a lime

Bunch of coriander, roughly chopped

Salt & pepper


Method

  1. Heat a frying pan, add the oil and the onion. Sauté until starting to soften.

  2. Add the mince and cook until it's starting to brown.

  3. Add the garlic and cook for another minute.

  4. Add the spices including the oxo cube and cook for a minute.

  5. Add the paste and the chipotle chilli and stir through. Cook for 2-3 minutes. Add the salt and pepper.

  6. Stir in the passata and cook until it has reduced.

  7. While the mince is cooking, crack on with the guacamole. Simply, just mix all the ingredients in a bowl.

  8. Grab a serving dish that can withstand heat. Put a quarter of the bag of chips in the dish, top with a quarter of the mince and a quarter of the cheese.

  9. Heat under the grill until the cheese has melted.

  10. Do the same for the remainder of the servings.

  11. Serve up with the guacamole, some sour cream and some jalapenos if you are that way inclined.







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