If you haven’t learned how to make your own nachos, this is your moment. Ellis Barrie shows you how easy it is to make the perfect snack for hungry mates.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 250g/9oz beef mince
- 1 tsp hot smoked paprika
- 1 tsp ground cumin
- ½ tsp chilli powder
- ½ 400g tin black beans, drained
- 200g/7oz lightly salted corn tortilla chips
- 150g/5½oz cheddar, grated
- 100g/3½oz cherry tomatoes, quartered
- salt and freshly ground black pepper
To serve
- 4 spring onions, finely chopped
- coriander (optional)
- sliced chillies (optional)
- lime wedges
- soured cream
Method
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Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat, add the onion and cook for 3–5 minutes until soft and translucent.
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Increase the heat and add the beef, paprika, cumin and chilli powder. Cook for 5-10 minutes, stirring occasionally, until the beef is browned.
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Reduce the heat to medium and add the black beans, stirring gently, until the beans are heated through. Season with salt and pepper.
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Line the base of a 1.5 litre/2¾ pint ovenproof dish or baking tray with a single layer of tortilla chips, then top with half of the beef mixture, then half the cheddar and half the cherry tomatoes. Add a second layer of tortilla chips, then top with the remaining beef and cheese. Transfer to the oven and cook for 8–10 mins, until the cheese has melted.
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Remove the nachos from the oven and top with the remaining cherry tomatoes, spring onions, coriander and chilli, if using. Serve hot with the soured cream and lime wedges.