This is basically the ultimate movie snack or pre-BBQ warm up, nacho chips loaded with harissa spiced beef, a tonne of cheese, pickled onions, olives, coriander and sour cream. It’s off the dial good and super easy to make; it takes about 20 minutes, whilst-swilling-beer-at-the-same-time-kinda-cooking. If you like heat, up the harissa in the sour cream as you like. Enjoy.
- Heat the oil in a non-stick frying pan over a high heat. Add the mince and stir-fry for 4-5 minutes until nearly cooked through. Add the tomatoes, 2 tbsp of the harissa, tomato puree, cumin, 50ml water and a good pinch of salt. Mix well and stir-fry for 3-4 minutes until the tomatoes have broken down and you have a very thick sauce. Add the juice of ¼ lemon and mix well.
- Meanwhile, chuck the onion into a bowl and add the juice of a lemon and a good pinch of salt. Mix well and leave to macerate for 10 minutes, tossing every few minutes.
- Pre-heat the grill to high. Arrange the corn chips onto a lined, heat proof baking sheet. Top with the mince and cheese. Grill for 2-3 minutes until the cheese has melted.
- Garnish with nachos with the macerated onions, coriander and olives. Swirl the sour cream with the remaining harissa and serve altogether with plenty of beer and the remaining lemon wedges.
2 tbsp olive oil
400g minced beef
2 tomatoes, finely chopped
3 tbsp rose harissa
1 tbsp tomato puree
2 tsp ground cumin
1 red onion, thinly sliced
230g bag corn chips
160g monterey Jack cheddar
150g sour cream
A handful of coriander leaves
50g green pitted olives, sliced