Thursday 24th February marks National Tortilla Chip Day in the U.S. and we’re here to celebrate.
The traditionally Mexican dish has many variations. Some prefer sticking to traditional topping, like Pico de Gallo, salsa, and guacamole. For extra spice, you can add red chillies or jalapenos.
However you like them, this recipe makes for an elite-tier party snack.
2 bags lightly salted Doritos
250g Grated Mature cheddar
1 Red pepper
1 Red Onion
150ml Sour Cream
3 garlic cloves
1 beef stock cube
1tsp extra virgin olive oil
2 mixed peppers
500g lean British beef mince
1 tbsp smoked paprika
1 tbsp ketchup
½ tsp aromat all-purpose seasoning
1 tsp ground cumin
1 tsp chilli powder
1 tbsp tomato puree
400g chopped tomatoes
400g kidney beans
handful of coriander to garnish
- Chop, the onions, garlic and peppers finely over low heat in a frying pan with the olive oil until soft.
- Add the beef mince, break and fry for 5 minutes with cumin, paprika, chilli powder, all-purpose seasoning and tomato puree. Add salt and pepper to taste.
- Add chopped tomatoes, kidney beans, stock cube and 350ml water to the pan mix well and bring to boil. After 5 minutes, reduce to simmer, add ketchup and cook for 30 minutes. Mix every so often, adding more paprika if necessary.
- While simmering the chili, finely chop the red pepper and red onion. Line a baking tray and pour in a generous amount of tortilla chips. Pour half the salsa and half the cheddar over the nachos. Sprinkle the red pepper and onion over the top, leaving some for the next layer.
- Using remaining tortilla chips, repeat the same for the top layer of nachos and place in the oven. Cook for 15 minutes at 180°c.
- Once the Chilli has cooked, chop the coriander and sprinkle over the chilli. Serve alongside the nachos with sour cream.
- Save leftovers and freeze for meal preps and dinners.