This homemade Nachos’ recipe is derived from a Chelsea Winter recipe – which I have full permission to repost (but my own version of it). You guys have seen me use packet nacho flavourings, as well as the My Main Course Mexican Chicken AND Savoury Mince for a nachos recipe.
The other day I ran out of flavourings AND other things, so decided to make it from scratch. Naturally I head towards Chelsea Winter, so here’s my slightly modified version of her recipe, to make it work for my family:
500-600g beef mince (you can also use chicken, lamb or pork mince)
1 large onion, finely chopped
3 cloves NZ garlic, crushed (or 1 tbsp of garlic powder)
2 tsp paprika
2 tsp ground cumin
2 tsp ground coriander
400g can chopped tomatoes
400g can red kidney beans, drained
2 cups beef stock
1/4 cup tomato paste
Corn Chips or 4-5 x white or wholemeal wraps
Add the onion and garlic into the pan and fry for 2 mins over a medium to high heat.
Add the mince and brown, stirring to combine.
Next add the paprika, ground cumin, ground coriander, can of tomatoes, red kidney beans, beef stock and tomato paste. Stir to combine.
Simmer for 30 minutes or until reduced to the desired consistency.
Serve with Corn Chips, OR if you want to make your own chips, do the following:
Preheat your oven to 180 degrees Celsius. Brush, or spray, your wraps lightly with oil. Bake in the oven for about 6-7 minutes each side (15 mins total). Remove from the oven and cool down – if they don’t feel crispy to start with don’t worry – once they cool down they firm up. Next, break them into big chips. (They might not feel 100% crispy at first but they firm up out of the oven).
Serve with sour cream, salsa, cheese or your choice of topping.
NOTE: this mix can be used with tacos as well!
PS this can easily be made gluten free by using gluten free ingredients. The beef stock and corn chips are really the only two things that need changing out and can be done so easily.