CLAS­SICS BET­TER TO­GETHER

WE’VE COM­BINED CHILLI AND NA­CHOS INTO ONE MEX­I­CAN DIN­NER THE WHOLE FAM­ILY WILL LOVE

Central and North Burnett Times - - TASTE - RECIPE: KIM COVERDALE & LIZ MACRI PHOTO: CHRIS L JONES & GUY BAI­LEY TASTE.COM.AU

BEST-EVER CHILLI NA­CHOS

Serves: 6

IN­GRE­DI­ENTS

1 tbsp ex­tra vir­gin olive oil

1 red onion, finely chopped

2 gar­lic cloves, crushed

2 tsp ground cumin

1 tsp ground co­rian­der

1 tsp smoked pa­prika

500g beef mince

1/3 cup chipo­tle in adobo sauce

400g can black beans, drained, rinsed

1 tbsp lime juice, plus wedges to serve

2 tbsp chopped fresh co­rian­der, plus ex­tra sprigs to serve

200g packet round corn chips

150g packet blue corn chips

1 1/2 cups grated tasty cheese

1 red bull­horn pep­per, seeded, sliced into rounds

1/2 cup sour cream, to serve 1 sliced av­o­cado, to serve

1 diced tomato, to serve Sliced fresh jalapeño chill­ies, to serve

METHOD

Pre­heat oven to 200C/180C fan-forced. Heat the oil in a large fry­ing pan over medi­umhigh heat. Add onion. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til soft­ened. Add gar­lic, cumin, ground co­rian­der and pa­prika. Cook for 30 sec­onds or un­til fra­grant. Add mince. Cook, break­ing up lumps with a wooden spoon, for 6 min­utes or un­til browned and just cooked through. Add chipo­tle and beans. Cook, stir­ring, for 2 min­utes or un­til com­bined and mince is cooked through. Re­move from heat. Stir in lime juice and chopped co­rian­der. Sea­son with salt and pep­per. Ar­range half the corn chips in a heat­proof serv­ing dish. Sprin­kle with 1/2 cup cheese. Top with re­main­ing corn chips. Spoon mince mix­ture over corn chips and sprin­kle with re­main­ing cheese. Bake for 20 min­utes or un­til cheese is golden and melted. Top with bull­horn pep­per, sour cream, av­o­cado, tomato, jalapeño chilli and co­rian­der sprigs. Serve with lime wedges.

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