Posh Nachos

Mexican

Ingredients

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Chilli Mince

Heat a little olive oil in the casserole and sauté the onions until translucent, then add the mince and allow it to brown.
Add the garlic, ginger, chilli and tomato puree and cook for 1 minute before adding the chopped tomatoes. Add a little water and simmer with the lid on for 30-45 minutes, stirring occasionally. Once cooked, season with salt, pepper and sugar, and add a little lemon juice to taste. Put the chilli mince into a dish, cover and keep warm and set to one side. Wash out the casserole.

Avocado and Pineapple Salsa

Mix the pineapple, chilli, red onion, ginger, lime juice and zest, avocado, coriander and parsley together.
Season to taste with salt and pepper, add extra lime juice if liked.

Tomato Salsa

Mix the tomatoes, cucumber, coriander, spring onions, red onion, chilli, olive oil and lemon juice together.
Season to taste with salt and pepper.

To Serve

Place the nachos in the casserole, top with the chilli mince and the grated Cheddar then grill until golden and crispy.
grilled, top with the two salsas and serve with the soured cream.

Cook’s Notes

For a less spicy chilli mince remove the seeds from the red chillies before use.
Take care when choosing the type of chillies as the strength can vary greatly.
Canned pineapple in natural juice can be substituted for fresh.