Nachos re-invented
Recipe by Librarychick4405
1 onion finely chopped
2 tablespoons tomato paste
3/4 cup mild chunky tomato salsa (plus 1/3 cup extra)
500g minced beef
1 egg lightly whisked, plus 1 extra
1/2 cup packaged dried breadcrumbs
420g can kidney beans, rinsed
2 x 30g packets taco seasoning (1 only used one)
12 cup frozen peas, thawed, crushed slightly
1 1/2 cup grated tasty cheese, (plus 1/2 cup extra)
200g fresh ricotta
1/3 cup sour cream
1 avocado finely chopped
1 tomato seeded and finely chopped
2 tablespoons coriander leaves
175g packet corn chips
12 cup sweet chilli sauce
Prep. Time → 20 min
Cook Time → 35 min
1. Preheat oven to 180o. Grease a 21cm x 10cm loan pan. Line a baking tray with baking paper.
2. Combine onion, tomato paste, salsa, mince, egg, breadcrumbs, beans, taco seasoning and peas in a large bowl. Combine extra egg, tasty cheese and ricotta in another bowl. Press half the mince mixture over the base of prepared pan, level the surface. Top with the cheese mixture, level surface, top with remaining mince mix and level the surface.
3. Bake for 30 minutes. Remove from oven. Stand in pan for 10 minutes, before turning out onto prepared tray. Preheat an oven grill to high. Sprinkle top of meatloaf with extra tasty cheese. Grill for 5 minutes or until cheese is melted. Transfer meatloaf to a serving platter.
4. Whisk the sour cream in a small bowl until smooth. Top the meatloaf with extra salsa, sour cream, avocado, tomato, coriander, some of the corn chips and a little sweet chilli sauce. Servie with the remaining chips and sauce.
main courses, mexican, mince, nachos, ricotta April 02, 2016 07:31
Author Family Circle magazine
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