Feeling the need for muchos nachos? Make everyone in the house happy tonight with these easy homemade tortilla chips served with cheesy beef mince, charred corn and avocado crema.
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
mini flour tortillas(ContainsGlutenMay be presentSoy)
Tex-Mex spice blend(May be presentGluten)
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion and tomato. Finely chop the garlic (or use a garlic press). Slice the corn kernels from the cob. Roughly chop the coriander. Slice the lime into wedges. Grate the carrot (unpeeled).
Slice each mini flour tortilla into 6 wedges. Arrange the tortilla wedges over two oven trays lined with baking paper. Drizzle or spray with olive oil and season with salt and pepper. Bake until golden and crispy, 7-9 minutes.
TIP: Keep an eye on them. You want them crisp, but not burnt!
SPICY! This is a mild spice blend, but feel free to add less, depending on your taste. While the tortillas are baking, heat a large frying pan over a high heat. Add the corn kernels and cook until charred, 4-5 minutes. Transfer to a bowl. 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, 3-4 minutes. Add the Tex-Mex spice blend and cook until fragrant, 1 minute.
Add the tomato paste and the water to the frying pan and stir to combine. Bring to the boil, then reduce the heat to low and simmer until slightly thickened, 2-3 minutes. Add a dash of water to loosen if you need to! Season to taste with salt and pepper.
TIP: Don't cook it for too long, you want the nachos to be nice and saucy!
Sprinkle the shredded Cheddar cheese over the beef mixture, cover with a lid or foil and cook until the cheese has melted, 2-3 minutes. While the cheese is melting, slice the avocado in half and scoop the flesh out of its skin. Place in a small bowl and mash with a fork. Add the Greek yoghurt and stir to combine. Add a squeeze of lime juice and season to taste with salt and pepper.
TIP: For a smoother crema, use a food processor or stick blender.
Divide the tortilla chips between plates and top with the cheesy beef mixture. Finish the nachos with a dollop of the avocado crema and scatter over the charred corn, tomato and coriander. Serve with the remaining lime wedges.
TIP: Serve the tortilla chips on the side if you prefer!