Chili Cheese Nachos
The perfect snack for when you have friends over for Game Night, or even on a regular Friday night when watching a movie. Crunchy nachos topped with a hearty beef chili, loads of cheese and a bit of guac on the side!
Yield: 4
Ingredients:
- 450 g ground beef
- ½ onion chopped fine
- 2 cloves garlic
- ½ can kidney beans drained
- ½ can diced tomatoes
- 1 tbsp tomato paste
- 2 green chillies
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp chilli powder
- salt and pepper to taste
- 2 cups cheddar shredded
- 1 cup mozzarella shredded
- 350 g salted tortilla nachos
Instructions
- Cook and stir ground beef, chopped onion and garlic in a skillet over medium heat for about 5-10 minutes or until brown. Drain the excess liquid.
- Add the drained kidney beans, the tomato paste, diced tomatoes and spices ( chilli, cumin, garlic powder) over high heat. Bring to a boil, reduce heat to low and simmer, stirring occasionally for about 15 minutes.
- Season with salt and pepper to taste.
- In an oven-proof skillet, start layering: one layer of nachos, one layer of chilli and one of shredded cheese. Add chilli slices here and there. Repeat until the skillet is full. Top the final layer with cheese and pop in the preheated oven at 180°C until the cheese melts and gets a nice golden-brown crust.
- Serve with guacamole and sourcream.