Beef & bean na­chos

New Zealand Woman’s Weekly - - KITCHEN CALENDAR -


On Fa­ther’s Day, why not whip up some na­chos for Dad and top them off with some of Lewis Road Cream­ery’s Sour Cream? Serve them up with some sport and an ice-cold beer, and he’ll be a happy man!

2 tbsp olive oil

1 large onion, diced

3 gar­lic cloves, crushed

600g minced beef

1 beef stock cube

2 tbsp tomato paste

1 tbsp Worces­ter­shire sauce

1 tsp cumin

Pinch of all­spice

1 tsp raw sugar

1 bay leaf

400g tin crushed toma­toes

1 tin hot chilli beans


2 large bags corn chips

1 cup tasty cheese, grated

200g pot­tle Lewis Road Cream­ery Sour Cream Gua­camole, black se­same seeds, co­rian­der leaves, lime wedges, to serve

1 Heat a large fry­ing pan on medium heat with the oil. Cook the onions with a pinch of salt un­til translu­cent – about 5 min­utes. Add the gar­lic and cook for a fur­ther 1 minute. Turn the heat to high and add the beef, break­ing up as it cooks un­til it has browned.

2 Crum­ble over the beef stock cube, add the tomato paste, Worces­ter­shire sauce, cumin, all­spice and sugar, stir­ring to com­bine. Add the bay leaf, toma­toes and chilli beans, stir­ring well. Let it re­duce over medium heat for around 20 min­utes or un­til most of the liq­uid has ab­sorbed and the sauce is thick and glossy.

3 When done, dis­card the bay leaf. Sea­son.

4 To serve, spoon the beef and bean mix­ture over corn chips. Scat­ter the cheese on top, then pop un­der the grill to melt. Driz­zle with sour cream, top with gua­camole and gar­nish with se­same seeds and co­rian­der. Serve with a lime wedge on the side.

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