All The Toppings Beef Nachos

All The Toppings Beef Nachos

Method
Serves 2
Cooking time: Approximately 35 minutes
Sweet Potato

Peel sweet potato and cut into 2-3cm chunks.

If you have a steamer, place 3cm water in the bottom and the sweet potato on top. Put on the lid and steam for 10 minutes or until tender.

Alternatively, place sweet potato in a bowl and cover with cling wrap. Place in the microwave for 7-8 minutes or until tender.

Mince

Finely chop, grate or crush the garlic.

Grate the ginger, peeling first with the back of a teaspoon (optional).

Trim the root of the spring onion and finely chop, separating the darker green part for garnish.

Heat 1 TBS olive oil in a large saucepan. Cook the mince, breaking it up with the back of a spoon and stirring frequently for 2-3mins.

Continue cooking for 5 minutes until browned then add half of the white and lighter green part of the spring onion, garlic, ginger, cumin and chilli cook for 3-5mins or until the spring onion is translucent.

Season with salt, pepper and add the chopped tomatoes. Stir through and bring to the boil then simmer for 8mins to thicken the sauce.

Mash

Transfer the cooked sweet potato into a bowl. Add an optional tablespoon butter or olive oil and mash.

Place the peas, olive oil, most of the coriander leaves, salt and pepper in a blender and process until combined. If you prefer a bit of texture be careful not to process for too.

Alternatively, place the peas and olive oil in a bowl. Mash with a fork. Chop the coriander and add to the bowl. Season with salt and pepper and mix well.

To Serve

Line a deep baking dish with baking paper.

Place a single layer of totopos on the baking paper. Sprinkle over with beef mixture, spring onions and half the mozzarella.

Repeat with totopos, spring onions, beef mixture and mozzarella until all of the ingredients are gone.

Bake for 7 minutes or until the cheese is gooey and melted.

Remove from the oven. Top with mashed sweet potato, coriander peas, sour cream and garnish with reserved coriander leaves.


 

Instead of using chilli, cumin, salt and pepper, try Mingle Seasoning’s Sass smokey seasoning. Read more about Mingle Seasoning here.


Recipe courtesy of Tucker Street.

Love this recipe and want to learn more? Get $20 off your first Tucker Street dinner box by entering SMUDGETUCKER at checkout. Code expires 30/4/2017


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