Beef nachos

FEEDS SIX!

INGREDIENTS

Sauce

• 3 teaspoons cumin seeds
• 3 teaspoons coriander seeds
• 2 tablespoons extra virgin olive oil
• 500g beef mince
• 1 red onion, finely chopped
• 1/4 teaspoon ground cinnamon
• 5cm strip orange rind
• 400g can crushed tomatoes
• 185ml (3/4 cup) water
• 400g red kidney beans, drained, rinsed
• 2 x 175g pkts plain corn chips
• 160g (2 cups) coarsely grated cheddar
• Sour cream, to serve
• Sliced fresh red chilli or green chilli, to serve
• Refried beans (optional)

GUACAMOLE

• 2 avocados, coarsely chopped
• 1 fresh green jalapen~o, deseeded, finely chopped
• 1/4 white onion, finely chopped
• 2 tablespoons fresh coriander, chopped
• 2 teaspoons fresh lime juice

TOMATO SALSA

• 2 tomatoes, finely chopped
• 1/2 small red onion, finely chopped
• 1/2 cup fresh coriander, chopped
• 2 teaspoons fresh lime juice

METHOD

1. Fry the cumin and coriander in a frying pan over medium heat for 1-2 minutes or until aromatic. Transfer to a mortar and pound with a pestle until coarsely crushed.
2. Heat the oil in a large frying pan over medium-high heat. Add the mince and cook, breaking it up with a wooden spoon, for 5 minutes or until browned. Add the onion and cook, stirring, for 5 minutes or until soft.
3. Add the cumin mixture, cinnamon and orange rind. Cook for 1 minute or until aromatic.
4. Add the tomato, water and half the beans. Reduce the heat to low and simmer for 20 minutes or until the sauce reduces and thickens. Stir in the remaining beans.
5. Preheat the oven to 180 degrees (160 fan forced)
6. Meanwhile, for the guacamole, place the avocado in a bowl. Use a fork to roughly mash. Add jalapeño, onion, coriander and lime and stir until well combined. Season.
7. To make the salsa, combine all the ingredients in a bowl. Season.
8. Spread the corn chips over a baking tray. Bake for 10 minutes or until warmed through.
9. Heat the refried beans
10. Preheat the oven grill on medium-high. Transfer corn chips to 4 ovenproof dishes. Spoon beef mixture over and sprinkle with cheese. Grill for 2-3 minutes or until cheese melts. Top with guacamole, tomato salsa and sour cream. Serve with sliced chilli.