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
For the Guacamole:
3 Spring onions | Handful fresh coriander | 1 ripe avocado | Juice of half lime | 1 clove garlic | Salt & pepper
For the Salsa:
1 ripe tomato | 1 shallot | Juice of half lime| Lug of olive oil |Chopped coriander | Salt & pepper
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.
