James whips up some simply delicious minced beef nachos served with dollops of soured cream and guacamole.
500g minced beef
1/2 diced onion
2 cloves garlic, crushed
2 tbsp vegetable oil
1 small 200g tin sweet corn
1 x 240g tin of chopped plum tomatoes
1 tin of drained pinto beans (or your choice of tinned drained beans)
1 tsp of chili powder
250 ml beef stock
1/2 tsp cumin
Pinch dried chilli flakes
1 tsp dried oregano
Salt and black pepper
2 handfuls of your chosen nachos
180g of grated cheddar or Monterey jack cheese
1 tbsp chopped fresh coriander
1. Heat a large casserole or saucepan to a medium heat and add the oil, minced beef and onions. Seal all over so the mince is browned, then drain off any excess fat. Next add the garlic, oregano, mixed spices and salt and pepper and cook for a minute stirring all the ingredients together to cook the spices into the beef.
2. Add chopped tomatoes, drained beans and stock and bring all to a simmer. Lower the heat, add a lid and cook gently on the hob for 15-20 minutes stirring from time to time.
3. Pour the mince into a gratin dish and cover with nachos. Sprinkle over your chosen grated cheese and pop under a medium grill until the cheese melts and the nachos are browned. Sprinkle with a little coriander and serve with soured cream and guacamole.