Ultimate Nachos

Products used

Ingredients

• 8 tsp Mexican spice mix
• 1/2 tsp dried oregano
• Guacamole
• Salsa
• Sour cream
• Canned black olives
• Shredded lettuce
• 1 tsp vegetable oil
• 450g/1lb ground beef
• 450g/1lb refried beans
• 75ml/2.5fl oz water
• 2 large bags of tortilla chips
• 120g/4.5oz cheddar cheese, grated plus more for topping
• 120g/4.5oz Monterey Jack cheese, grated
• 200g/7oz pico de gallo, plus more for topping
• 30g/1oz chopped Coriander
• 1 jalapeño, sliced

Method

1. Preheat the oven to 80°C/175°F.
2. Heat the vegetable oil on medium high heat until it begins to shimmer. Add the ground beef to the pan and season with the Mexican spice blend and oregano. As the meat cooks, use a spoon to break the meat up into crumbles. Cook for about 8 minutes until the meat has browned and drain the fat using a colander.
3. Return the meat to the pan and add the refried beans and water. Heat the mixture until the beans are smooth and warmed through. Reduce the heat to low and keep the beef-bean mixture warm while you prepare the chips.
4. On a tray, arrange the tortilla chips in a single layer, overlapping them slightly. Toast the chips in the oven for 5 minutes.
5. Remove the pan from the oven and top with one half of the shredded cheeses. Allow the heat from the chips to melt the cheese slightly before topping the chips with the beef and bean mixture.
6. Sprinkle the remaining cheese over the beef and return the pan to the oven for 5 minutes, or until the cheese has fully melted.
7. Top the nachos with the shredded lettuce, sour cream, pico de gallo, chopped coriander, jalapeño slices, guacamole, salsa, black olives. Serve hot.