Don't let the lack of restaurants being open discourage you from recreating your favouite Mexican experience! easily made vegetarian too!
Crispy, crunchy tortilla chips covered in gooey, melty cheese, spicy salsa, and creamy beans is the most underrated weeknight dinner out there. Yes, I’m talking about nachos — but not just any nachos. These restaurant-style nachos have a secret sauce that coats each and every chip. This super-smart technique singlehandedly changes the game when it comes to nachos at home.
For the ground beef cheese sauce: 1 tablespoon olive oil
500g lean ground beef
1/2 teaspoon kosher salt
2 tablespoons taco seasoning (recipe in notes) or use your favourite brand
1/4 cup all-purpose flour
2 cloves garlic, minced
2 cups whole milk
2 cups shredded sharp cheddar
For building the nachos:
1 bag tortilla chips
2 cups shredded sharp cheddar n
1 can black beans, drained
1 can corn kernels, drained
1 small jalapeñoand thinly slicedfor salsa
1 small red onion, finely chopped
1 small Roma tomato, diced
Cilantro leaves and tender stems
salt and peper
for guacamole sauce:
2 large avocado
1 small red chilli
2 tablespoons sour cream or yoghurt
My time spent in Mexico was magic!
Heat the oven to 200C and line a rimmed baking sheet or a plate.
Brown the beef. Heat the oil in a large skillet over medium heat until shimmering. Add the beef, use a stiff spatula to break it up into large pieces, and season with the salt. Brown the meat undisturbed for 4 to 5 minutes. Break the meat up into smaller pieces with the spatula and and continue to cook until mostly cooked through, 2 to 3 minutes more.
Cook the cheese sauce. Add the taco seasoning, garlic, and flour and stir to coat the beef. Add the milk and stir vigorously with the spatula, scraping the bottom of the pan as you stir -- the sauce should thicken right away. Cook until thickened, about 2 minutes. Remove from the heat. Add the cheese and stir until melted.
Make Salsa. In a medium serving bowl, combine the chopped onion,lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator
Layer the nachos. Arrange about 1/4 of the chips on the baking sheet or plate in an even layer. Evenly drizzle with 1/4 of the cheese sauce, then sprinkle with 1/4 of the shredded cheese. Sprinkle with 1/4 black beans, jalapeños and corn. Repeat until mixtures are finished.
Bake the nachos for 8 minutes. Bake the nachos until the cheese is melted and the chips around the edges are beginning to brown, about 8 minutes.
For Avacodo. Using a spoon, scoop the flesh of the avocados into a food processor or blender. Add the cilantro, lime juice, yogurt,chili and salt. Process, stopping to scrape down the sides as necessary, until the sauce is smooth and creamy. (If the mixture refuses to blend, add water in 1-tablespoon increments, as necessary.)If you would like a thinner, more drizzly sauce, add water in 1-tablespoon increments until it reaches your desired consistency. Taste, and add more salt if it’s not quite flavorful enough.
Add the toppings. Just before serving, garnish the finished nachos with salsa, avocado sauce
DIY. Taco seasoning:
4 tablespoons chili powder
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon dried onion
1 teaspoon oregano
teaspoon black pepper
1 tablespoon cornstarch (optional)
Add all the spices to a mason jar. Cover tightly and shake! Enjoy on chicken, shrimp, or beef!
Enjoy this little taste of Mexico !