I love this recipe. First I buy some corn chips and salsa as starters for a party and either it doesn't get used or it isn't finished. So the next day I use the left over corn chips and salsa to make a Nachos. In my emergency cupboard, I always have a Taco seasoning pack. You just NEVER know when you need it! Out comes the frozen mince and follow directions on the seasoning pack. Add some avocadoes, tomatoes and a block of cheddar and you are almost ready to go.
400g mince
1 packet of Old El Paso Taco Seasoning Mix1 packet of Nacho corn chips
1 bottle store bought salsa (optional)2 tomatoes, diced
100g cheddar grated
1 avocado, roughly cubed
Sprinkling of lime juice on avocado
1/2 tin refried beans (optional)
3 tbs chopped coriander
3 tbs onions, finely sliced
1 cup chopped lettuce
3 tbs green pepper, diced
1. Cook mince in Taco seasoning according to directions. I once added finely diced carrots through to add more vegetables to the dish.
2. Scatter corn chips in an oven proof dish, top with taco mince and cheese. Grill it till the cheese melts and the chips dry out to become crispy again.
3. Remove from oven and layer the rest of the ingredients over chips. The salsa, tomatoes, onions are a must and the rest are optional depending whats in the cupboard at the time.
Its an indulgence meal at home - Nathan says, "chips for dinner". We all sit around the dish and eat of the oven plate. Don't burn your fingers!
No comments:
Post a Comment