"This Mexican classic is a weekend treat and a favourite for everyone at home!"
Ingredients
Serves: 6
Prep time: 10 min
Cooking time: 30 min
- 2 tsp olive oil
- 750g beef mince
- 2 medium onions, finely chopped
- 1 red pepper, diced
- 1 green pepper, diced
- 2 garlic cloves, crushed
- 3 tbsp taco spice mix (see below)
- 1 x 400g tin of chopped tomatoes
- 1 x 400g tin of refried beans or red kidney beans, drained, rinsed and mashed
- 100g tortilla chips
- 100g Cheddar cheese, grated
- 2 tbsp chopped fresh coriander
For the taco spice mix
- 2 tbsp chilli powder
- 1 tbsp cumin seeds, ground
- 2 tsp smoked paprika
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp cornflour
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
To serve
- 3 plum tomatoes, diced
- 2 heads of Baby Gem lettuce, shredded
- 100g guacamole
- 4 tbsp sour cream
- Sliced jalapeños from a jar
Method
- Combine all the spice mix ingredients together in a bowl. Set aside 3 tablespoons of the mix, then transfer the rest to a storage jar to use another time.
- Heat the oil in a large saucepan set over a medium heat. Add the beef mince and brown for 5 minutes, then season with salt and pepper. Add the onions, peppers and garlic and cook for 5 to 6 minutes, until the vegetables are soft. Add the taco spice mix and stir to coat the meat and vegetables.
- Pre-heat the oven to 200°C/gas mark 6. Add the tomatoes and refried beans (or mashed kidney beans) and bring to the boil. Reduce the heat to medium-low and simmer, partially covered, for 10 minutes, until the beef is cooked through and the sauce has reduced slightly.
- Layer the tortilla chips in a baking dish and pour the beef mixture over, then sprinkle with the grated Cheddar. Bake in the oven for 10 minutes, until the cheese has melted.
- Remove from the oven and sprinkle with the fresh coriander. Serve immediately with the diced tomatoes, shredded lettuce, guacamole, sour cream and jalapeños on the side to let everyone load up their own nachos.
