Ruby’s on vacay, so design intern Connor swooped in to save the day with his “banging” nacho recipe! Nachos are a classic go-to student meal, perfect for the colder weather for a quick and tasty feed. To make it vegetarian, simply swap the mince for more veggies such as carrots and capsicum.
Serves: 4
Time: 30 mins
Price: $$
Difficulty: 2/5
Ingredients
- 500g mince
- 1 can chilli beans
- 1 can diced tomatoes
- 2 100g bags nacho chip of choice (I went with Mexicano Corn Chips, Thai Sweet Chilli)
- Seasonings of choice (I used paprika, cumin, turmeric, mixed herbs, salt, pepper)
- Handful of grated cheese
- Sauce of choice (Peri Peri mayo goes hard)
- 1 onion, diced
- Oil
Instructions
- Start by coating the bottom of a deep pan with olive oil, and bring to a medium/high heat.
- Add your mince to the pan and cook till brown.
- Once the mince is cooked, add your beans, canned tomatoes, diced onion, and seasonings. Mix together well.
- Turn down the heat to a medium/low setting and leave to simmer for around 10 minutes, stirring occasionally.
To Plate
Lay your chips out on a plate or bowl, then scoop your nacho mince mixture over the top. Sprinkle grated cheese over the mince and chips and give it a quick blast in the oven or microwave to melt the cheese. Squirt sauce on top and enjoy!