#SCGS Loaded Nachos with Homemade Salsa
#SCGS Loaded Nachos with Homemade Salsa
Ingredients
1 Tbsp (15 ml) Oil
1 Onion, finely chopped
500 g Beef mince
3 Tbsp (45 ml) Seven Colours Grill SeasoningTM
1 Tomato, finely chopped
1 Red onion, finely chopped
1 Baby cucumber, finely chopped
1 tsp (5 ml) Paprika
1 tsp (5 ml) White vinegar
4 Tbsp (60 ml) Sweet Chilli Sauce
2 tsp (10 ml) Salt & Pepper, combined
1 cup (250 ml) Mozzarella, Cheddar or Gouda cheese, grated
¼ cup (60 ml) Pickled jalapeños
1 Avocado, mashed
1 tsp (5 ml) Lemon juice
½ cup (125 ml) Bell peppers, finely chopped
250 g Nachos
½ cup (125 ml) plain double-cream Yoghurt
Method
Heat the oil in a pan over medium heat. Add the chopped onion and fry until soft and translucent.
Add the beef mince and Seven Colours Grill SeasoningTM. Mix well and cook for about 7 minutes, or until the mince is cooked through.
Meanwhile, make the salsa by combining the tomatoes, onions and cucumber in a bowl. Add the paprika, white vinegar, 1 tablespoon sweet chilli sauce, and 1 teaspoon of the combined salt and pepper, then mix.
Add the remaining sweet chilli sauce and mix well.
Remove the pan from the heat and immediately add the grated mozzarella while the mince is still hot. Stir until the cheese has melted into the mince.
Top with the jalapeños.
In a separate bowl, make the guacamole by mashing the avocado mixing in the lemon juice, salt and pepper. Fold in the finely chopped bell peppers.
Arrange the nachos on a serving plate and spoon over the cheesy mince mixture.
Top with the salsa and guacamole, then add dollops of plain double-cream yoghurt.
Serve immediately and enjoy!
Quick tip: The mince just needs to be browned, so do not over-cook it. Use the residual heat to melt the cheese so it does not burn in the pan.
Season your stews
#sevencolours
