Middle Eastern Nachos

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.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Ingredients

Serves 4-6

2 tbsp olive oil
400g minced beef
2 tomatoes, finely chopped
3 tbsp rose harissa
1 tbsp tomato puree
2 tsp ground cumin
2 lemons
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
Sea salt

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