Nachos are a popular corn based food of Mexican origin associated with Tex-Mex cuisine that can be either made quickly to serve as a snack or prepared with more ingredients to make a full meal. In their simplest form, nachos are tortilla chips or totopos covered in melted cheese. First created circa 1943 by Ignacio “Nacho” Anaya, the original nachos consisted of fried corn tortillas covered with melted cheddar cheese and pickled jalapeño peppers.

Con Carne:
1 tbs peanut oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
1 tbs ground cumin
1 tbs ground coriander
2 tsp cayenne pepper (optional)
600g lean kangaroo mince
1 x 400g can Italian diced tomatoes (La Gina brand)
2 tbs tomato paste
1 x 300g can red kidney beans, drained, rinsed
2 tbs drained, chopped jalapeno chillies (Old El Paso brand) (optional)
Salt & freshly ground black pepper

1 x quantity chilli con carne (see related recipe)
1 x 230g pkt corn chips
80g (1 cup) coarsely grated mozzarella
Sour cream, to serve
1 large ripe avocado, halved, stone removed, peeled
2 tsp fresh lime juice
Salt & freshly ground black pepper
Tomato salsa:
2 ripe tomatoes, coarsely chopped
2 tbs coarsely chopped fresh coriander
1 tbs drained sliced jalapeno chillies, coarsely chopped

Preheat oven to 180°C. Place chilli con carne in a large saucepan over medium heat and cook.
Divide half the corn chips among 6 heatproof, ovenproof serving bowls.
Spoon half the chilli con carne over the corn chips and sprinkle with half the cheese.
Repeat with the remaining corn chips, chilli con carne and cheese to make a second layer.
Place the bowls on a baking tray. Bake in preheated oven for 10 minutes
or until cheese melts and is golden brown. Remove from oven.
Meanwhile, to make the guacamole, use a fork to mash the avocado and lime juice together in a bowl.
Taste and season with salt and pepper.
To make the tomato salsa, combine the tomato, coriander and chilli in a small bowl.
Top nachos with a dollop of guacamole and sour cream. Top with tomato salsa to serve.


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