I know, I know, nachos are pretty junky. But they’re such a nice Saturday evening tea – perfect before a movie night, and you can eat them with your fingers.
So I made this version with whole tortillas, instead of shop-bought corn crisps, and a homemade sauce. There was much less sugar than there might have been, only what’s in the tortillas. And I got a surprising amount of veg in: tomatoes, kidney beans, sweet corn and avocado. Which is pretty good going for a Saturday night.
G Major did nearly all of this herself as well, under supervision, so this is a nice one to do with the kids.
What you’ll need (Feeds 2 hungry children and one hovering adult)
- 3 mini tortillas or 2 regular sized ones
- 250g beef mince (I froze the other half of the pack for some distant bolognese)
- Small tin of kidney beans
- Half a brown onion, finely chopped
- Sprinkle of paprika and ground cumin
- Small tin chopped tomatoes
- An avocado
- Grated cheese and sour cream, to serve
What you do
- Cut the tortillas into small triangles. Put them onto a baking tray and drizzle over a tiny bit of oil, then bake in a moderate oven for about 20 minutes, giving them the occasional shake, until crisped up
- Chop the kidney beans to roughly the same consistency as the beef. I did a short burst in the food processor but go easy – you don’t want mush, just unidentifiable bean-y bits
- Heat a little oil in a fry pan and brown the onion and then the mince. Sprinkle in the paprika and cumin
- Add the chopped kidney beans, the tomatoes and sweet corn and cook for another few minutes
- Meanwhile, mash the avocado. You could add a splash of lemon juice if you like. This isn’t proper guacamole, FYI, just a cooling accompaniment; if you want to make authentic guac, go for it
- Plate up. Traditionally you layer up the corn chips, put the mince mixture on top then cover in cheese before grilling. I couldn’t deal with the drama of hot plates, though, so I served the meat in the middle and tortilla chips around the edge to scoop
- Let the kids help themselves to cheese, avocado and sour cream
Make it veggie: Use Quorn mince or just stick with the beans