This recipe first appeared in Food magazine.
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Ingredients
Method
1.In a frypan, brown the mince, crumbling it as it cooks. When the meat is browned, add the onion and cook it gently until it is soft, then stir in the beans, tomatoes, sauce, stock powder, spices, oregano, tomato paste and water. Stir the mince mixture to combine the ingredients and simmer it until the sauce has thickened.
2.Gently crumble half the corn chips and place them in the base of an ovenproof dish. Spread over half the mince and bean mixture then add a layer of whole corn chips. Top the corn chips with the remaining meat mixture and sprinkle over the grated cheese. Place the nachos under a grill and cook them until the cheese has melted. Garnish the nachos with the coriander leaves and serve them hot with the sour cream.
Note
- We used Sancho Mexican Salsa Flavour Corn Chips for this recipe.