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Posh Nachos

Mexican
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  • Main Ingredient: Beef
  • Prep Time: 20-25 mins
  • Cook Time: 40-55 mins
  • Serves: 2-4
  • Recipe by: Le Creuset
Ingredients

Ingredients

  • Chilli Mince:
  • Olive oil, for sautéing
  • 1 onion, finely chopped
  • 400g beef mince
  • 2 cloves garlic, crushed
  • 1 teaspoon ginger, grated
  • 1-2 red chillies, halved lengthways
  • 3 tablespoons tomato puree
  • 2 x 400g cans of chopped tomatoes
  • Lemon juice to taste
  • 1 teaspoon sugar
  • Salt and pepper
  • Avocado and Pineapple Salsa:
  • ½ medium fresh pineapple, peeled, cored and chopped
  • 1 red chilli, finely chopped
  • ½ red onion, finely chopped
  • 1 teaspoon fresh ginger, grated
  • Zest and juice of 1 lime
  • 2 avocados, peeled, stoned and chopped
  • 2 teaspoons fresh coriander, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper
  • Tomato Salsa:
  • 250g cherry tomatoes, halved
  • ¼ cucumber, finely diced
  • Salt and pepper

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PRINT RECIPE
  • Main Ingredient: Beef
  • Prep Time: 20-25 mins
  • Cook Time: 40-55 mins
  • Serves: 2-4
  • 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

  1. Heat a little olive oil in the casserole and sauté the onions until translucent, then add the mince and allow it to brown.
  2. 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

  1. Mix the pineapple, chilli, red onion, ginger, lime juice and zest, avocado, coriander and parsley together.
  2. Season to taste with salt and pepper, add extra lime juice if liked.

Tomato Salsa

  1. Mix the tomatoes, cucumber, coriander, spring onions, red onion, chilli, olive oil and lemon juice together.
  2. Season to taste with salt and pepper.

To Serve

  1. Place the nachos in the casserole, top with the chilli mince and the grated Cheddar then grill until golden and crispy.
  2. 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.

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