Add some chorizo sausage to beef nachos to spice things up a little! This recipe is also gluten-free.
Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.
Ingredients
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1 chorizo sausage, coarsely chopped
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250g minced beef
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420g can Mexican chilli beans (Coles brand)
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200g pkt corn chips
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120g (1 1/2 cups) coarsely grated tasty cheese
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125ml(1/2 cup) mild chunky salsa
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125g (1/2 cup) sour cream
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1 ripe avocado, peeled, stone removed, mashed
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Coriander leaves, to serve
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Lime wedges, to serve
Method
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Step 1
Preheat grill on high. Heat a large frying pan over high heat. Add the chorizo and cook, stirring, for 3-4 minutes or until golden brown. Transfer to a plate. Add the mince to the pan and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Return chorizo with Mexican chilli beans and cook, stirring, for 2 minutes or until heated through. Remove from heat.
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Step 2
Arrange corn chips over the base of a 22 x 30cm ovenproof dish. Spoon over beef mixture. Drizzle with half the salsa and sprinkle with cheese. Cook under grill for 3-5 minutes or until cheese melts and corn chips are lightly golden.
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Step 3
Top the nachos with remaining salsa, avocado and sour cream. Sprinkle with coriander and serve with lime wedges, if desired.