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Main Ingredient: Beef
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Prep Time: 20-25 mins
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Cook Time: 40-55 mins
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Serves: 2-4
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Recipe by: Le Creuset
Impress your guests with this tasty, colourful show stopper, cooked and served in the beautiful and practical Toughened Non-Stick Shallow Casserole.
INSTRUCTIONS:
Chilli Mince
- Heat a little olive oil in the casserole and sauté the onions until translucent, then add the mince and allow it to brown.
- Add the garlic, ginger, chilli and tomato puree and cook for 1 minute before adding the chopped tomatoes. Add a little water and simmer with the lid on for 30-45 minutes, stirring occasionally. Once cooked, season with salt, pepper and sugar, and add a little lemon juice to taste. Put the chilli mince into a dish, cover and keep warm and set to one side. Wash out the casserole.
Avocado and Pineapple Salsa
- Mix the pineapple, chilli, red onion, ginger, lime juice and zest, avocado, coriander and parsley together.
- Season to taste with salt and pepper, add extra lime juice if liked.
Tomato Salsa
- Mix the tomatoes, cucumber, coriander, spring onions, red onion, chilli, olive oil and lemon juice together.
- Season to taste with salt and pepper.
To Serve
- Place the nachos in the casserole, top with the chilli mince and the grated Cheddar then grill until golden and crispy.
- grilled, top with the two salsas and serve with the soured cream.
Cook’s Notes
- For a less spicy chilli mince remove the seeds from the red chillies before use.
- Take care when choosing the type of chillies as the strength can vary greatly.
- Canned pineapple in natural juice can be substituted for fresh.
