250 g minced beef
250 g chorizo, remove casing and crumbled
1 onion, chopped
1 garlic clove, crushed
1 teaspoon ground cumin
225 g mild to hot salsa
1 x 15oz tin black beans, drained and rinsed
½ teasp. dried oregano
100 g green chilles, drained and chopped
1 large ripe avocado
1 tblsp lime juice
fresh coriander, chopped
200 g grated cheese such as mature cheddar
crisp lettuce, chopped
In a large frying pan, over a medium-high heat, brown the mince and chorizo, stirring for about 5 mins. Add the chopped onion and crushed garlic to the pan and ¾ of the cumin. Keep stirring until the onion is soft, about 5 minutes. Add all but 1 tablespoon of the salsa and simmer until thick, 8 – 10 minutes.
Meanwhile place the black beans, 180 ml water, oregano, 1 teaspoon garlic and chilles into a saucepan. Bring to the boil then reduce the heat and leave to simmer for approx. 10 minutes.
Make the Guacamole. Peel the avocado and remove the stone. Mash in a bowl along with the remaining 1 tablespoon salsa , the remaining cumin, remaining garlic and the lime juice. Stir in 1 tablespoon chopped coriander. and add salt to taste.
Arrange the tortilla chips in a baking tray lined with baking-paper. Sprinkle with the grated cheese. Bake in a hot oven or blitz under a hot grill until cheese melts – about 3 – 4 minutes.
On a large serving platter, arrange the shredded lettuce, with a large spatula lift the tortilla chips and cheese off the baking paper and place in the middle of the platter. Spoon the meat mixture over the nachos. Top with the beans and spoon the guacamole in the centre. Sprinkle with the chopped coriander. Serve.
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