Loaded nachos
Quick to prep and easy to customise, this recipe turns simple ingredients into something seriously satisfying.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
Ingredients
2 tbsp olive oil
25g butter
450g fresh mince
1 Oxo cube
1 small onion, diced
1 green pepper, diced
1 garlic clove, crushed
1 tsp chilli powder
1 tbsp dried oregano
1 tbsp tomato purée
300ml water
Salt and freshly-ground pepper
500g tortilla chips
100g red cheddar, grated
Handful of sliced jalapeño peppers
For the sauce
10 tbsp mayonnaise
1 tbsp fresh cream
2 tbsp tomato ketchup
1 tsp mustard
1 tsp Worcestershire sauce
Method
Place the olive oil in a large frying pan over medium to high heat.
Add the mince and cook until browned. Crush in the Oxo cube and mix thoroughly with the mince, then set aside.
To the same frying pan on a medium heat, add the butter and saute the onion and pepper until tender for 3-4 minutes.
Return the mince to the frying pan. Add the garlic, chilli powder, dried oregano, and tomato puree and cook for one minute. Then add the water, season with salt and pepper, and allow to simmer for 10-15 minutes.
Place the tortilla chips on a baking tray in a single layer with no overlapping. Toast them under a hot grill for one minute on each side until lightly browned and crisp.
Remove from the grill and sprinkle the fried mince mixture over the toasted tortilla chips.
Top with the cheese and scatter evenly with the sliced jalapeños.
Place back under the grill for another minute until the cheese is completely melted.
Mix the sauce ingredients and either drizzle over the nachos or serve as a side dip.
