Ingredients
Marinade
- 2 tablespoons soy sauce
- 3 cloves garlic - crushed
- Good pinch chilli powder
- 1 teaspoon each: cumin, dried oregano
- 1 tablespoon olive oil
- 250g each: pork mince, beef mince
Mexican Salsa
- 4 tomatoes - diced
- 1 avocado - diced
- 1/2 cup red capsicum - diced
- 1/4 cup red onion - diced
- Handful fresh coriander - chopped
Additions
- 1 onion - finely diced
- 2 tablespoons tomato paste
- 1 x 400g can Mexican flavoured tomatoes
- 300g corn chips
- 2 handfuls baby spinach - chopped
- 1 cup grated cheese
- 1/2 cup sour cream
Method
Nachos with Mexican Salsa
- Combine all the marinade ingredients together and toss through the pork and beef mince.
- In a small bowl, mix all the salsa ingredients together - set aside.
- In a large frying pan, over a high heat, brown the mince then add in the onion and cook for a further 2 minutes.
- Stir through the tomato paste, add in the canned tomatoes and simmer for 5 minutes, stirring occasionally.
- Preheat oven to 200oC (180oC fan bake).
- Divide the corn chips between four ovenproof serving bowls.
- Top with the mince mixture, chopped spinach and grated cheese.
- Bake the nachos for 10 minutes or until the cheese is melted and golden.
- Serve topped with sour cream.