Beef Salt · Maize'in' Mexican · Original Salt · Pimped Pepper · Jun 08, 2020

Loaded Mexican Nachos

Name: Loaded Mexican Nachos
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: mexican
Ingredients: 1 Tbsp oil; 1 red onion, diced; 1 clove garlic, chopped; 500 gm beef mince; 4 Tbsp 'Maize'in' Mexican Rub; 400 gm can red kidney beans, drained; 0.5 400 gm can diced tomatoes; 0 Spicecraft Pimped Pepper; 0 Spicecraft Original Salt Rocks; 220 gm corn chips; 1 cup grated cheese; 125 gm sour cream; 0 Chopped coriander, for garnish; 0 Tomato salsa - see recipe below (optional); 0 Gaucamole (optional); 2 tomatoes, finely chopped; 0.5 onion, finely chopped; 0.5 lime juice; 2 spring onions, finely chopped; 1 tsp Spicecraft Smokey Garlic Salt; 1 tsp Spicecraft Pimped Pepper; 0 Dash hot sauce (any brand); 0 Coriander leaves, roughly chopped; 2 large avocados; 2 cloves of garlic crushed; 0 2 - 3 Tbsp lime juice; 0 Hot sauce - a dash of two; 0 A big handful coriander; 0 Spicecraft Original Salt Rocks - a couple of good grinds

[[ recipeID=recipe-2mukchptg, title=Loaded Mexican Nachos ]]

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Loaded Mexican Nachos

Big on flavour, low on fuss. These loaded Mexican nachos come together in no time with plenty of cheesy, crunchy goodness and a generous hit of our Maize ’n’ Mexican Rub. Perfect for an easy weeknight dinner, sharing platter or anytime nacho craving!

Servings: 4

Keywords: mince, beef, mexican, nachos

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Ingredients

Instructions

Ingredients

1 Tbsp oil
1 red onion, diced
1 clove garlic, chopped
500 gm beef mince
4 Tbsp 'Maize'in' Mexican Rub
400 gm can red kidney beans, drained
½ 400 gm can diced tomatoes
Spicecraft Pimped Pepper
Spicecraft Original Salt Rocks
220 gm corn chips
1 cup grated cheese
125 gm sour cream
Chopped coriander, for garnish
Tomato salsa - see recipe below (optional)
Gaucamole (optional)

Tomato Salsa

2 tomatoes, finely chopped
½ onion, finely chopped
½ lime juice
2 spring onions, finely chopped
1 tsp Spicecraft Smokey Garlic Salt
1 tsp Spicecraft Pimped Pepper
Dash hot sauce (any brand)
Coriander leaves, roughly chopped

Guacamole

2 large avocados
2 cloves of garlic crushed
2 - 3 Tbsp lime juice
Hot sauce - a dash of two
A big handful coriander
Spicecraft Original Salt Rocks - a couple of good grinds

Instructions

Preheat oven to 180°C.
Heat oil in a frying pan over medium heat. Add onion and garlic cook for 3 minutes or until softened. Add mince to brown all over. Stir through 2 Tbsp Mexican Rub and cook for a further 2 minutes.
Add kidney beans, then the tomatoes and simmer for five minutes until thickened.
Add another 1 - 2 Tbsp of Mexican Rub, depending how hot you like it. Then season with Original Salt Rocks and Pimped Pepper to your taste.
Into a large baking dish place corn chips, top with mince mixture and sprinkle over the cheese.
Place into the oven and bake until the cheese is nice and golden.
Serve hot with sour cream and a sprinkle of coriander and tomato salsa & Guacamole.

Tomato Salsa

Mix everything together in a bowl.If you have time, set it aside for a bit, so the flavours have time to develop.

Guacamole

Place everything into a food processor, and blend until smooth. Taste, adjust seasonings to your taste if necessary.

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