Caribbean Beef Chilli Nachos Bowl
with Charred Pineapple & Cucumber Salsa
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
We turned the best things about nachos (the crispy chips) into a side for this delectable chilli so you can enjoy maximum crunch! We've also added charred pineapple salsa and cooling sour cream so you can enjoy an explosion of flavour with every bite.
Ingredients
2 clove
garlic
1 unit
brown onion
1 unit
carrot
½ unit
long red chilli
1 tin
pineapple slices
1 tin
black beans
1 packet
beef mince
1 sachet
mild Caribbean jerk seasoning
1 sachet
tomato paste
1 cube
beef stock
6 unit
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 unit
cucumber
1 bag
coriander
1 packet
sour cream
(Contains: Milk;)
Not included in your delivery
olive oil
¾ cup
water
1 tsp
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced. Finely chop the garlic (or use a garlic press). Finely chop the brown onion. Grate the carrot (unpeeled). Thinly slice the long red chilli (if using). Drain the pineapple slices. Drain and rinse the black beans. Heat a large frying pan over a high heat. Add the pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes.
Add the mild Caribbean jerk seasoning to the pan and cook until fragrant, 1 minute. Add the tomato paste, water, black beans and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine, then reduce the heat to low and simmer until slightly thickened, 5-10 minutes. Season to taste.
While the chilli is cooking, slice the mini flour tortillas into wedges. Place the tortillas in a single layer on a oven tray lined with baking paper (don’t worry if they overlap slightly). Drizzle (or spray) generously with olive oil and season. Bake until lightly golden, 8-10 minutes.
While the tortilla chips are baking, finely chop the cucumber and charred pineapple. Roughly chop the coriander. In a small bowl, combine the pineapple, cucumber, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine.
Divide the Caribbean beef chilli and charred pineapple and cucumber salsa between bowls. Top with a dollop of sour cream. Garnish with coriander and chilli. Serve with the tortilla chips on the side.
