We all love Nachos, but since it is such a rich dish we have it very rarely. Yet, it is a brilliant dish to prepare if you have very little time on your hands. Only, be warned, do not expect any leftovers to make it to the next day!
Start by chopping two large onions and browning them in some oil.
Add half of the fried onion in a large pot and keep the remaining onions in the pan.
Add some freshly chopped tomatoes to the onions. Or, if your tomato stock is running low, add a can, like I did.
Flavour your tomato and onion broth with salt, freshly ground black pepper, some sugar to break the acidity in the tomato and crushed garlic.
If you are a little adventurous, I strongly recommend you add a little crushed chilies as well.
Thicken the broth with a flour and water paste.
Add some mince to the pot with the rest of the onions in it. Add a little water to the pot.
Season the mince with salt, pepper, coriander and garlic. Once again adding chilies would be strongly recommended, but optional.
Once the mince is cooked, thicken it with a flour and water paste.
Finely chop some tomatoes, onions and red/green peppers. If you have fresh jalapenos, this would be great to add to the salsa.
If you do not have fresh chilies or jalapenos in the house, you can add some dry chilies as well. Again this is optional. Season the salsa with salt and pepper.
Add some fresh lemon juice to the salsa.
Find a large ovenproof dish, or layer the nachos individually on plates. Begin with a thick layer of Nachos chips.
Spread the tomato and onion broth evenly over the chips. The spreead the mince evenly over the tomato broth.
Empty a container of chunky cottage cheese into a mixing bowl and add half a cup to a full cup of Amasi to it. Mix well.
Season with mint and origanum.
Spread this evenly over the mince.
Lastly, lay a thick layer of grated cheddar cheese on top.
Bake in a preheated oven at 180°C to 200°C for 45-50 minutes.
Remove from the oven and serve with guacamole and salsa.
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Remember to keep nurturing your TALENT for making PRETTY things.
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