Chilli Con Carne with Salty Nachos
Minced beef with beans, corn and, of course, red pepper, dipped in a spicy tomato sauce, sprinkled with grated cheese, sour cream and fresh green coriander and served with nachos. Finger-licking good!
Ingredients
| 2 OSOBY | 4 OSOBY | |
|---|---|---|
| SALTY NACHOS | 20 pcs. | 40 pcs. |
| – cheddar cheese | 50 g | 100 g |
| – cream18% | 100 g | 200 g |
| CHILLI CON CARNE | ||
| – ground beef | 250 g | 500 g |
| – red beans | small can | big can |
| – corn | small can | big can |
| – red bell pepper | 1 | 2 |
| – tomato passata | 175 ml | 350 ml |
| – onion | 1 small | 1 large |
| – garlic | 3 cloves | 6 cloves |
| – homemade chili con carne seasoning | 2,5 tsp | 5 tsp |
| GUACAMOLE | ||
| – Haas avocado | 1 small | 1 large |
| – cred onion | 1 small | 1 medium |
| – tomato | 1 large | 1 large |
| – lemon | 1 | 1 |
| – fresh coriander | 1/2 bunch | 1 bunch |
You will need
salt, pepper, sugar, vegetable or olive oil, grater, deep plate, large deep pan, salad bowl
*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings). ***
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 523.2kJ | 4407.9 kJ |
| Energy | 125.6 kcal | 1058.5 kcal |
| Fat | 8.4 g | 70.9 g |
| of which saturates | 3.2 g | 26.8 g |
| Carbohydrate | 6.8 g | 57.1 g |
| of which sugars | 2.7 g | 23.0 g |
| Added Sugar | 0.0 g | 0.0 g |
| Protein | 5.6 g | 47.2 g |
| Salt | 0.3 g | 2.3 g |
Recipe
1.
Peel the onion and dice it. Peel the garlic and chop into coarser pieces.
Wash the red bell pepper(s) and dice it (them). Wash the coriander and chop them.
Grate the cheddar on a coarse-mesh grater.
2.
In a deep plate, mix (preferably by hand) the minced meat with a spoonful of oil and homemade chili con carne seasoning.
3.
In a deep-frying pan, heat 2 tablespoons of oil, add the onion, sauté it for 1-2 minutes, then add the garlic and meat.
Fry the meat for 5-7 minutes until it is completely solid.
Add the vegetables – bell pepper(s), beans, corn, and fry for about 5 minutes.
Then add the tomato passata, mix everything thoroughly and simmer for about 20 minutes, stirring occasionally.
4.
In the meantime, prepare the homemade guacamole salad: Peel the avocado and dice it into small cubes.
Wash the tomato and cut it into small cubes.
Peel the red onion and cut it into small cubes as well – put half of the onion in the salad and add the rest to the meat.
Cut the lemon in half and squeeze the juice from both halves.
5.
Put the vegetables into a bowl, add 1 tbsp of lemon juice, 2-3 tbsp of oil, salt and pepper to taste and mix everything thoroughly. Sprinkle half the coriander on top.
6.
Put the minced meat in bowls or deep plates, sprinkle with grated cheddar, garnish with a spoonful of cream and coriander.
On the plate next to it, put the nachos and a portion of homemade guacamole salad.
Enjoy!
P.S. You can use the remaining lemon juice to prepare a refreshing lemonade. Just add them to 1 litre of water and sugar to taste.
