Crazy Nachos

Ingredients for Crazy Nachos

• 1 teaspoon vegetable oil

• 450g beef mince

• 1/2 yellow onion, diced

• 2 cloves garlic, minced

• 1 ripe plum tomato (about 60g ), seeded, cored, and diced

• 1 tablespoon chilli powder

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1/4 teaspoons cayenne

• 1 canned chipotle chilli in adobo, minced, or 1/2 teaspoons chipotle chilli powder

• 1 teaspoon masa harina or cornmeal

• Salt and black pepper

• 1 tablespoon fresh lime juice

• 1 avocado, peeled and pitted

• 1 jalapeño, stemmed, seeded, and finely diced

• 2 tablespoons chopped fresh coriander

• 1 clove garlic, minced

• Pinch of ground cumin

• 1 teaspoon fresh lime juice

• Vegetable oil, for frying

• 4 corn tortillas, quartered

• 50g refried beans

• 230g (230g) shredded cheddar cheese

• 240ml soured cream

• 2 whole pickled jalapeños, cut into 16 slices

• Salsa, for serving

To make the chipotle taco meat, in a large skillet, heat the oil over medium-low heat. Add the beef and onion and cook, stirring occasionally, until the beef is lightly browned and the onion is translucent, about 10 minutes. Add the garlic and cook for 30 seconds more. Add the tomato, chilli powder, cumin, oregano, cayenne, and chipotle chilli. Stir until the spices are well distributed, turn down the heat, and simmer for 15 minutes, stirring occasionally. Stir in the masa harina until well combined, then taste and adjust the seasonings. Add salt and black pepper to taste. Stir in the lime juice and remove from the heat.

To make the guacamole, mash the avocado until smooth. Stir in the jalapeño, coriander, cumin, and lime juice. Adjust seasonings and add salt to taste.

To make the nachos, pour 1/2 of oil into a heavy skillet and heat to 177°C. If you don't have a candy thermometer, after 5 minutes of heating, you can stick a wooden spoon into the oil to see if it's ready. If the oil bubbles around the spoon it should be hot enough. In batches, fry the tortillas for 1 minute, until golden brown, turning once. Drain on a paper towel and sprinkle lightly with salt.

Place the chips close together but not overlapping on a baking sheet or castiron skillet, and top each with 1 teaspoon refried beans, 2 tablespoons chipotle taco meat, and 2 tablespoons cheddar cheese.

Bake for 5 minutes, or until the cheese is melted. After removing the nachos from the oven, top each with 1 tablespoon guacamole, 1 tablespoon soured cream, and 1 pickled jalapeño slice. Serve warm, with salsa on the side.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.