Quick and Easy Loaded Chilli Nachos Everyone Will Love
Loaded chilli nachos with kidney beans, red onion, salsa, pickled jalapenos, cheese and parsley.
Ingredients
Chilli Beef
- 1 tbsp Olive oil
- 1/4 Onion (diced)
- 1 Garlic clove (crushed)
- 250g Lean beef mince
- 1 tbsp Hot chilli powder
- 1/2 tbsp Cayenne pepper
- 200g Chopped tomatoes
- 1 tbsp Tomato puree
- 150ml Beef stock
- 1 tbsp Worcester sauce
- 1 tbsp Red wine vinegar
Ingredients
- 200 g Kidney beans (or black beans)
- 200 g Tortilla chips
- 50g Cheddar cheese (grated)
- 50g Red Leicester cheese (grated)
- 100g Salsa
- 40g Pickled jalapenos
- 1/4 Red onion (diced)
- Dried parsley (optional)
Instructions
- Heat the olive oil in a large pan. Add the onion and garlic and fry for 2 minutes, stirring frequently. Then, add the mince and cook for a further 2-4 minutes until browned. Add the chilli powder and cayenne pepper and cook for 1 minute before adding the chopped tomatoes, tomato puree, beef stock, Worcester sauce and red wine vinegar, and bring to a boil. Reduce the chilli to medium heat and simmer for 15-20 minutes, until thickened, stirring often. Season with salt and pepper to taste.
- Meanwhile, preheat grill to medium-high. Add the kidney beans to a small saucepan and add cold water until they are just covered. Warm through on a low-medium heat for around 5 minutes (be sure not to let them boil)
- Add the tortilla chips to a large oven-proof dish. Top with the beef chilli, grated cheese, salsa, pickled jalapenos and diced red onion. Cook under the grill for 3-5 minutes until the cheese is melted. Sprinkle with parsley and enjoy straight away.