Loaded Spicy Beef Nachos

Serves 4

Method 

• 2 tbs olive oil 
• 1 small red onion, finely chopped
• 500g Our Farm beef mince 
• 1tbs Mexican spice powder
• 2 tbs tomato paste
• 1/4 cup (60ml) water 
• 1 bag of corn chips 
• 200g cheddar, grated 
• 1 punnet cherry tomatoes, halved 
• 250ml sour cream 
• 2 avocados, sliced 
• 2 limes, cut into wedges 
• Coriander leaves to serve 

Green Tomato Salsa

• 250g tinned tomatillos 
• 1/4 cup jalapenos 
• 1/2 cup coriander leaves 

Ingredients

Step 1

To make the green tomato salsa, place all the ingredients into a mini food processor and process until smooth. Set aside until needed. 

Step 2

Heat oil in a non-stick frying pan over medium heat. Cook onion for 6-8 minutes, or until soft. Add mince. Cook, stirring with a wooden spoon, for 6-8 minutes or until browned. Add Mexican spice powder and tomato paste and continue to cook for 4 minutes or until browned, add 1/4 cup (60ml) water and cook for a further 2 minutes. 

Step 3

Preheat oven to 180C fan forced. Lay corn chips on a large baking tray and top with beef mince mixture, scatter with cheese and bake for 6-8 minutes or until cheese is melted. 

Step 4

To serve, drizzle with green tomato salsa, coriander leaves, cherry tomatoes, sour cream, avocado and lime.