Friday - - Recipe Cards -

Prep time: 5 mins Cook­ing time: 15 mins Serves 4-6

200g na­chos 300g cooked minced beef 410g canned Mex­i­can toma­toes 1 cup grated Ched­dar cheese 1 cup grated moz­zarella 250g sour cream 1 cup fresh co­rian­der or pars­ley 1 chilli, finely chopped 1/2 cup gua­camole


1 Pre­heat oven to 200°C and ar­range na­chos in a large roast­ing tin or oven­proof fry­ing pan.

2 In another large fry­ing pan, heat to­gether mince and toma­toes un­til the flavours have blended.

3 Spoon the mix­ture on to the na­chos and top with the cheeses. Place in oven for 10 mins.

4 Re­move from oven and top with sour cream. Scat­ter with co­rian­der or pars­ley then place the gua­camole on top. Serve im­me­di­ately.

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