The best nachos ever!
This is a brilliant recipe for nachos. I make it all the time and just freeze the nacho sauce in little zip locked bags and just add to corn chips, top with cheese and microwave every time i feel hungry.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
mexican
nachos
best
beef
salsa
garlic
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 onion
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 500 g beef mince
- 2 jars salsa
- 420 g kidney beans
- 2 clove of garlic
- 1 teaspoon paprika powder
- chili or chili flakes
- 1 splash worcestershire sauce
- Carbohydrate 26.1403129166667 g
- Cholesterol 59.1666666666667 mg
- Fat 19.5231395833333 g
- Fiber 6.77258759433031 g
- Protein 22.4852933333333 g
- Saturated Fat 6.80807416666667 g
- Serving Size 1 1 Serving (280g)
- Sodium 710.048583333333 mg
- Sugar 19.3677253223364 g
- Trans Fat 2.69324666666667 g
- Calories 364 calories
Heat olive oil in a pot. Dice onions and brown/lightly cook. Add garlic just before the onions are done (don't let the garlic burn). Add paprika powder and coat onions (don't let the powder burn). Add mince as soon as the onions are coated in paprika. Add in chopped chili or chili flakes. Splash of worcestershire sauce. Cook mince until it has cooked all the way through. Add both jars of salsa. Add tomato paste. Cook for about 30 minutes until mince is ready. Serve on a big plate of nacho cheese corn chips topped off with mozzarella cheese - grill until cheese melts and a serve with sour cream and guacamole.
