Chipotle Beef Nachos

Dive into a bowl of beef nachos topped with melted cheese.

Serves

4 people

Featuring

Gran Luchito Lightly Salted Tortilla Chips, Fire Roasted Serrano Green Chillies and Chipotle Paste

Ingredients

For the Chilli:
1 red pepper
1 medium onion
2 cloves garlic
1 tin chopped tomatoes
1 tin kidney beans
Glug of olive oil
Salt & pepper
500g beef mince
1 tsp dried oregano
1 tsp cumin
1tsp chipotle Paste
2-3 handfuls grated cheddar cheese
Gran Luchito Lightly Salted tortilla chips

Gran Luchito Serrano Chillies, fresh radishes and sour cream (to top)

All ingredients are available to purchase in our Farm Shop

Method

Heat a frying pan on a high heat with a drizzle of olive oil, fry the beef until coloured. Remove from the heat to cool.
Chop and add the vegetables to the pan, frying them gently until starting to soften.
Add the tomatoes, cumin, oregano and Gran Luchito Chipotle Paste.
Cook for 30 minutes, then add the beef. Pop a lid on the pan and simmer for another 45 minutes.
15 minutes in, add the kidney beans to the pan.
Meanwhile, make the guacamole. Remove the avocado flesh and smash slightly, adding the lime juice to stop the avocado from browning.
Heat a griddle pan to a high heat.
Toss the spring onions in olive oil, salt & pepper and griddle until slightly charred, turning often.
Chop the charred spring onion and add to avocado, along with the chopped coriander.
To make the pico de gallo, chop tomatoes, garlic and coriander. Mix with lime juice and a little olive oil and season to taste.
Once your chilli is cooked, assemble nachos on a tray or in a pan, layering the tortilla chips, chilli and cheese – making sure the last layer is cheese.
Pop under the grill until the cheese is melting and starting to crisp up (be sure not to burn!).
Serve with Gran Luchito fire-roasted serranos, sour cream and thinly sliced radish.