Thursday, 31 March 2016

Recipe: Beef Chilli Nachos


It's pretty contradictory to post this recipe after reviewing Jamie Oliver's Everyday Super Food cookbook. What can I say? l I'm human and sometimes I like to indulge in something not so healthy, especially when I'm hungover.


I like my nachos with loads of toppings so this recipe probably contains about a million calories but hey, just go to the gym or eat a salad the next day! You'll find the recipe below for the beef chilli (you can eat it with pasta or rice if you don't want nachos), the recipe for refried beans, guacamole and tomato salsa if you want to have all the toppings. The beef chilli tastes even better the next day so make it the day before if you can plan ahead.


Beef Chilli Nachos (serves 4)

Ingredients

Beef chilli

400g beef mince
2 tbsp olive oil
1 onion (roughly chopped)
2 garlic cloves (roughly chopped)
1 tin of drained red kidney beans
1 tsp ground cumin
1tsp ground cinnamon
1 tsp paprika
1 red chilli (finely chopped)
1 tin of chopped tomatoes
300 ml of water
salt and pepper to taste

1 pack of organic lightly salted tortilla chips (I bought mine in Dublin Food Co-op)
150g grated Gruyere (or Cheddar if you like), sour cream, 2 thinly sliced spring onions, sour cream

Refried beans

1 tin of  drained organic black beans
2  thinly sliced spring onions (white parts)
1 tbs olive oil

Guacamole

2 small avocados
1 lime juice
1/2 small red onion
1/2 tomato
1 red chopped red chill
1 tbs of chopped coriander
salt, pepper to taste

Tomato salsa

1 large tomato
Red wine vinegar
1 tbs of chopped coriander leaves
salt, pepper to taste



Beef chilli method

Heat the olive oil in a large casserole pan on medium heat
Add the chopped garlic, chopped onion and spices and cook until soft
Add the beef mince to the pan, breaking it up with a wooden spoon
Add the the drained red kidney beans, the tin of chopped tomatoes, 300 ml of water and bring to the boil
Reduce the heat, partially cover with the lid and let it simmer for around an hour, stirring occasionally until most of the liquid is absorbed and you get the desired thickness.
Season to taste


Refried bean method

Heat the oil in a frying pan on medium heat
Add the spring onions and cook until soft
Add the drained black beans and cook until heated through
Mash the beans and set aside in a bowl

Guacamole method

Finely chop the onion, tomato, chilli, coriander
Mash the avocado flesh in a bowl
Add the onion, tomato, chilli and coriander to the bowl
Add the lime juice,
Mix everything well and season to taste

Tomato salsa method

Put the chopped tomato with the chopped coriander, add a small splash of red wine vinegar and season to taste
Set aside

To assemble the nachos

Preheat the grill to 200C
Place the tortilla chips in an ovenproof dish alternating layers of beef chilli, cheese and some smears of refried beans
Put under the grill for a few minutes until the cheese is melted
Take out from the oven, top the nachos with a dollop of sour cream, guacamole, chopped coriander and the tomato salsa
Garnish with springs onions and coriander leaves

Enjoy and say goodbye to that hangover!


If you're making this recipe please use the hashtag #FFIDRecipes and tag me on social media!


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