Name: Classic nachos
Total time: 45 min
Yield: Serves 6
Cuisine: Mexican
Ingredients: 1 tbsp vegetable oil; 1 small onion finely sliced; 3 cloves garlic minced; 2 tsp paprika; 2 tbsp tomato purée; 500g beef mince (5% fat); 200g tin refried beans; 400g tin black beans drained and rinsed; 200ml beef stock; 200g tortilla chips; 250g mature cheddar grated; 40g pickled jalapeños sliced (optional); 1 red chilli finely sliced (optional); 4 spring onions finely sliced; ½ a small bunch coriander finely chopped; 4 tbsp soured cream

A tray of nachos topped with minced beef, chilli and cheese next to a pot of soured cream

1 tbsp vegetable oil
1 small onion
finely sliced
3 cloves garlic
minced
2 tsp paprika
2 tbsp tomato purée
500g beef mince (5% fat)
200g tin refried beans
400g tin black beans
drained and rinsed
200ml beef stock
200g tortilla chips
250g mature cheddar
grated
40g pickled jalapeños
sliced (optional)

TOPPING

1 red chilli
finely sliced (optional)
4 spring onions
finely sliced
½ a small bunch coriander
finely chopped
4 tbsp soured cream

Method

step 1
Heat the oven to 220C/fan 200C/gas 7. Heat the oil in a large frying pan over a medium heat, then fry the onion for 8 minutes until softened. Add the garlic, paprika and tomato purée, and cook for 1 minute. Mix in the beef mince and cook for 8 minutes until it’s browned all over, breaking it up with a wooden spoon. Drain off the fat.
step 2
Pour in the refried beans, black beans and beef stock, and cook for another 5 minutes until reduced down and the meat is cooked. Season with sea salt flakes and black pepper.
step 3
Line a baking tray with baking paper and spread out half of the tortilla chips. Pour over half the beef mixture, half the cheese and half the jalapeños, if using. Top with another layer of the remaining nachos, beef, cheese and jalapeños.
step 4
Bake for 10-15 minutes or until crisp and the cheese is golden and melted. Sprinkle over the chilli, if using, spring onions and coriander. Serve with the soured cream drizzled over the top.