Thu, 10 June 2021
Chef: Jack O'Keeffe
Ingredients
(Serves 4)
600g Beef Mince,
2 red onions, diced
4 cloves of garlic, minced
½ tbsp smoked paprika
1 tsp cayenne pepper
1 tsp sugar
1 tbsp tomato paste
1 punnet of cherry tomatoes
4 tbsp olive oil
4 Tbsp sour cream
1 avocado
1 bag of nacho chips
A sprinkle of feta cheese or Irish cheddar
Chipotle hot sauce or any of favourite hot sauces
Method
Place a skillet over a camp fire or portable hob,
When the skillet is hot add a tbsp of oil followed by the beef. As the beef is cooking keep stirring it with a wooden spoon breaking up the lumps.
Once it’s all nice a browned, add a diced onion, 3 cloves of chopped garlic, the smoked paprika, cayenne pepper, sugar and tomato paste. Stir all this in and lower the heat under the skillet, let this stew for 20 to 30 minutes.
In the meantime grab the cherry tomatoes and quarter them into a bowl, add a pinch of salt and black pepper, followed by a diced red onion, a chopped clove of garlic and a drizzle of olive oil. Set this aside. Now get the avocado, cut it in half, remove the stone and skin. Roughly dice it and set it aside.
If the beef starts to boil dry just add a splash of water, its finished when its nicely browned and smoky.
To serve, load up the skillet with the nachos, scatter the salsa and avocado around, add a few dollops of sour cream and a dusting of crumbled feta.
I love to finish it off with a few splashes of a Mexican hot sauce like chipotle but an easy to find sauce like tabasco will do just fine!
Eat straight out of the skillet!
