Mexican nachos
Ingredients:
- 1 onion chopped
- 1 carrot peeled and cubed
- 1/2 cup frozen corn kernels
- 1 can chilli beans (or red kidney beans)
- 1 can peeled tomatoes (whole or chopped)
- Chilli powder to taste
- 1 large packet of corn chips (any flavour you like)
- 2 cups of grated cheese
In a deep saucepan, cook the onion in the oil until soft and clear. Add the carrot and cook for another minute.
Add the corn, beans and tomatoes (if you’re using whole tomatoes break them up with the wooden spoon in the pot). Simmer for five minutes.
Taste the mixture and add more chilli powder if necessary. If you used plain kidney beans you will definitely need some chilli! If you used canned chilli beans you might want to add some more but it might be spicy enough already. Add just a quarter of a teaspoon of chilli powder at a time as its strong stuff! Taste again before adding more.
Empty the bag of corn chips into a large ovenproof dish, such as a lasagne dish.
When the bean mixture is to your liking, pour it over the corn chips and then sprinkle the grated cheese over.
Bake in an oven at 220 for ten minutes max – so the cheese is melted and bubbly but the corn chips aren’t too soggy!!
Serves 4.
Tips:
- Its probably easiest to put the dish on the table and serve a helping to each person with a fish slice.
- Maybe serve the nachos with some sour cream on top and a little salad of lettuce and chopped tomato on the side.
- You could mash an avocado with a squeeze of lemon juice for an easy guacamole!
