Tonight's Nachos (GF, TMX)

quickly before i duck off to bed! (have been sick with pneumonia and bronchitis so this is a late night for me lately!)

the recipe below is enough for 2 batches of nachos (ie: 2 packs of corn chips). halve it if desired, or freeze half.

1 large onion, peeled and quartered
3 cloves of garlic, peeled
40g olive oil
2 tspns ground cumin
1 tspn ground coriander
1/2 tspn dried oregano
1/2 tspn paprika (i used smoked but any kind is good)
1 large sweet potato, peeled and cut into chunks
250g lean beef mince
splosh of red wine (maybe 30g)
1 jar passata (mine was 690g)
2 tspns stock concentrate, or 1-2 stock cubes
1 tin beans, drained & rinsed (i used cannelini)
1 small green capsicum, diced finely

corn chips & grated cheese as desired
serve with sour cream and avocado / guacamole as desired

chop onion and garlic speed 4 for 5 secs. add oil and saute for 3 mins varoma speed soft

add spices and saute another 2 minutes varoma speed soft

add sweet potato and chop speed 4-5 until the size chunks you want (i over did mine a little). place mince in and cook for 5 minutes 100'c reverse speed 3. (you might need to stir during cooking time)

add the rest of the ingredients (except maybe the beans, mine cooked down, but kidney beans probably would have been fine) and cook for around 15-20 mins 100'c reverse speed 1. again you might need to stir once or twice (or maybe i just had too much in there lol)

when it's done grease 2 large baking dishes (lasagne dishes). spread corn chips over the dish then top with nacho mix. top with cheese if desired. bake at 180'c for around 15-20 mins until cheese is golden brown.

serve with sour cream & avocado / guacamole, a side salad would be great too.

you can also add olives into the mix, extra beans and capsicum instead  of the mince. or try adding bacon and chicken instead.

1 comment:

Anonymous said...


Not sure if you know about this? Figured if The Intolerant Chef was going you'd have plenty of GF talking to do!!