Nachos with Chilli con Carne

Put these on the TV table and tell your friends to dig in. They will disappear before the commercial break! You can use ready-made nacho chips as the base, but if you season and bake tortilla wraps yourself, the dish will be even more delicious. If you have any left over, serve them in a bowl with homemade cheese sauce

Nachos with Chilli con Carne

Galatia Pamboridis

Put these on the TV table and tell your friends to dig in. They will disappear before the commercial break! You can use ready-made nacho chips as the base, but if you season and bake tortilla wraps yourself,the dish will be even more delicious. If you have any left over, serve them in a bowl with homemade cheese sauce

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Main Courses, nibbles, Side Dishes, Snack

Servings 6

Ingredients

  

For the Chilli Con Carne

• 300 grams minced beef not double-ground
• 2 Tbsp olive oil
• 1 large onion finely chopped
• 2 garlic cloves crushed
• ½ tsp chilli powder
• 2 tsp ground cumin
• 2 tsp paprika
• ½ tsp ground cinnamon
• ½ tsp pepper
• ⅓ cup dry red wine
• 1 beef or chicken stock cube dissolved in ¾ cup water
• 400 grams canned tomatoes
• 400 grams canned red kidney beans drained
• 1 Tbsp tomato paste
• 1 tsp sugar
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper

To Assemble

• 8 soft tortilla wraps
• A little oil for brushing
• 1 tsp ground cumin
• 1 tsp paprika
• ¼ tsp chilli powder
• ½ tsp pepper
• 2 cups grated Cheddar cheese
• 1 spring onion finely chopped
• Sour cream to serve

Instructions

 

Prepare the Chilli Con Carne

• Heat the oil in a deep saucepan over high heat and sauté the onion, stirring, until softened. Add the minced beef and sauté, stirring, until browned. Use a spoon to break up any lumps in the meat.
• Add the garlic, chilli, cumin, paprika and cinnamon. Stir for another 1–2 minutes. Add the pepper and mix well.
• Add the wine, followed by the stock, stirring continuously. Then add the tomatoes, red kidney beans, tomato paste, oregano, sugar and bay leaf. Season with salt and pepper.
• Cover the saucepan with its lid, leaving a small gap for the steam to escape. Reduce the heat and simmer the chilli for about 1 hour, stirring occasionally to prevent it from sticking to the bottom of the pan.

Prepare the Tortilla Chips

• Preheat the oven to 160°C fan-forced.
• Using a pastry brush, lightly brush the tortilla wraps with sunflower oil. Mix the spices together in a small bowl. Sprinkle the tortillas with the spice mixture and cut each one into 8 triangles.
• Arrange the triangles in a single layer on a large baking tray. It is fine if they overlap slightly, but avoid overlapping them too much, as they will not become crispy. Bake until golden and crisp. Transfer them to a wire rack and leave them to cool completely.

Finish the Dish

• Preheat the oven to 200°C.
• Arrange the tortilla chips in a large baking tray or other ovenproof dish. Spoon the chilli evenly over the chips. Sprinkle with the grated Cheddar cheese and chopped spring onion.
• Bake for 10–15 minutes, until the cheese has melted. Serve immediately with sour cream.

Collections Kids, Side Dishes