Name: Spicy mushroom nachos
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2 servings
Cuisine: Bake
Ingredients: 2 tsp vegetable oil; 1/2 onion chopped; 1 tsp garlic cloves, crushed; 1 bay leaves; 3/4 tsp chillies powder; 1/2 tsp paprika; 1/2 tsp cumin; 200 g beef mince; 200 g mushrooms chopped; 1x 400 g tinned tomatoes; 1 cup stock beef; salt; freshly ground black pepper; 200 g corn chips; 90 g cheddar cheese grated; sour cream to serve; guacamole to serve; 2 tomatoes chopped; 1/4 onion white, finely chopped; 1 tsp lemon juice or fresh lime juice; fresh coriander chopped

Recipe Disclaimer

Tap for method

Ingredients (21)

2 tsp	vegetable oil
1/2	onion — chopped
1 tsp	garlic — cloves, crushed
1	bay leaves
3/4 tsp	chillies — powder
1/2 tsp	paprika
1/2 tsp	cumin
200 g	beef mince
200 g	mushrooms — chopped
1x 400 g	tinned tomatoes
1 cup	stock — beef
	salt
	freshly ground black pepper

TO ASSEMBLE:

200 g	corn chips
90 g	cheddar cheese — grated
	sour cream — to serve
	guacamole — to serve

SALSA:

2	tomatoes — chopped
1/4	onion — white, finely chopped
1 tsp	lemon juice — or fresh lime juice
	fresh coriander — chopped

Tap for ingredients

Method:

Heat the vegetable oil in a large saucepan. Sauté the onion and garlic for a few minutes. Add the bay leaf, chilli powder, paprika and cumin and cook for a further minute.

Add the beef mince and brown. Add the mushrooms, tomatoes and beef stock. Season with salt and pepper. Simmer for 25-30 minutes until the sauce has thickened. Remove the bay leaf and check the seasoning.

Preheat your oven to 180°C. Arrange half the nacho chips in a single layer on one large ovenproof platter or two dinner plates. Spoon half of the mushroom mixture over the nachos. Sprinkle half of the cheese over the top.

Arrange the remaining nachos in a layer on top of the cheese. Spoon the rest of the mushroom mixture on top, and sprinkle with the leftover cheese. Pop the nachos in the oven for 10-12 minutes until the cheese has melted and is starting to bubble.

To prepare the salsa: combine the tomato, onion, lime juice and coriander in a bowl. Set aside.

Take the nachos out of the oven and take straight to the table. Serve with a generous dollop of sour cream, guacamole and plenty of salsa.

Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.