You are what you eat... TASTY FAKEAWAYS
STAYING in doesn’t mean you have to sacrifice your weekend takeout. Try making your own and then settle down with a good film and a bottle of wine.
LOADED NACHOS
1 onion, finely chopped; 1 red or green pepper, finely diced; 1tbsp olive oil; 400g minced beef; 1tsp smoked paprika; 1tsp ground cumin; ½tsp crushed dried chillies or chopped fresh chilli; 200g mushrooms, chopped; 200g can chopped tomatoes; 400g can kidney or pinto beans, rinsed; 1tbsp chilli sauce; salt; 170g corn tortilla chips; 100g grated
cheese; 1 avocado, diced; 150ml sour cream 1 small red onion; 6 tomatoes; ½ chilli; juice of 1 lime; small bunch of fresh coriander; salt
Fry onion and pepper in oil until soft.Add the beef and fry until browned.
Stir in the spices and chilli and fry for 30 seconds. Stir in mushrooms and tomatoes. Cook for one minute, then add the beans and chilli sauce. Cook for five minutes. Season with salt. Remove from heat.
For salsa, dice all the vegetables and combine in a bowl, squeeze in lime juice, season with salt and add chopped coriander. Stir well.
Preheat the oven to 180°C. Place half the tortilla chips in a shallow ovenproof dish, top with half the beef mixture and sprinkle over half the cheese. Repeat. Bake in the oven for 10 minutes or until the cheese has just melted.
Remove from the oven and scatter with the diced avocado and salsa.Add sour cream. Serve.
LAMB JALFREZI MEATBALLS SAUCE: 2tbsp vegetable oil; 1 onion, chopped; 3 garlic cloves, chopped; 2tsp cumin seeds;