Easy Beef Nachos
- 1 Tbsp olive oil
- 1 large onion, finely chopped
- 1 packet of original corn chips
- 500g beef mince
- 1 Tbsp Tweed Real Food Fiesta Mexicana
- 2 Tbsp tomato paste
- 1/4 cup water
- 1 cup grated cheese
- Sliced, fresh chili to serve for some extra heat
- Sour cream &/or smashed Avocado for additional toppings
Preheat oven to 200 degrees.
Heat oil in a frying pan over medium heat.
Cook onion for 2 minutes, or until soft.
Add mince, cook, stirring with a wooden spoon, for 5 minutes or until browned.
Stir in Fiesta Mexicana Seasoning, tomato paste and water. Reduce heat to medium-low and simmer for 5 minutes, or until thick.
Arrange corn chips on a heatproof plate and bake for 2-3 minutes.
Top with cheese, then mince and sprinkle with more cheese.
Bake for 10 minutes, or until hot.
Add sliced chilies.
How to avoid soggy Nachos
To avoid a nacho nightmare, I toughen the chips up with a quick pre-bake in a 200° oven, and then sprinkle a protective layer of the grated cheese on them to create a buffer between the chips and the rest of the toppings. The cheese will melt slightly.
No, the chips won’t stay crispy forever, but this will give you a good amount of time before the chips begin to grow soggy.
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