Until the other day my Girlfriend considered herself the Nacho master, but after I whipped this up I think the she’s ready to hand the title over…

Nachos:

Large pack of plain corn chips
1 Jar (375gm) of Old El Paso Thick ‘n Chunky Salsa (Medium)
1 Chorizo – quartered length ways then chopped
1 Small onion – chopped
140g Tomato paste
1 Can Mexican chilli beans
1 Clove of garlic – finely chopped
1 Small chilli – finely chopped (Optional)
1/2 Tsp cumin
Paprika
250g grated cheese (Cheddar, Mozarella etc)

Guacamole:

1 – 2 Avocados (depending on size)
1 Ripe tomato chopped finely
1 Spring onion
1 Lime
1 – 2 Tbsp chopped coriander
Salt and Pepper to taste

First, make the sauce:

1. Fry chorizo over a medium heat for 2-3 minutes
2. Add cumin, chilli, onion and garlic and fry for 1-2 minutes
3. Add tomato paste, salsa and beans and simmer for about 10 minutes

While the sauce is simmering away you can make the guacamole:

1. Mash the two avocados in a bowl
2. Mix in the juice from the lime
3. Stir in the chopped tomato, onion and coriander
4. Season with salt and pepper

To assemble the nachos:

1. Preheat oven to 180 degrees
2. Line the bottom of a baking pan or dish with a layer of corn chips
3. Sprinkle over some grated cheese
4. Spoon over some of the sauce
5. Add another layer or two of corn chips, cheese and sauce – try to finish with cheese
6. Sprinkle over with paprika
7. Bake for 10-15 minutes

Serve with the guacamole on the side or on top.

This entry was posted on Friday, April 20th, 2007 at 4:42 pm, and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.