Cheesy Beef Nachos | Lonumedhu

Cheesy Beef Nachos

 

You’ll find many reasons to love these cheesy beef nachos. First of all the cheese is gooey and the meat sauce is flavourful and spicy. The salsa gives it the much-needed freshness and the chimmichuri sauce gives it this great herbiness and tanginess.

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We used Makino Nacho Chips (Cheese flavour), which we got from one of our partners ADK General Trading. We love these nacho chips because they are crispy and they are pretty good on their own without being too salty. But we adore them because they are gluten free and has zero trans fat making them a healthier alternative to the other nacho chips out there.

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You can use the Gannamart App to get the Makino Nacho Chips or get in touch with ADK General Trading on their Viber hotline 736-3663. Other Makino Nacho Chips flavours include sweet chilli, tomato salsa, roasted masala, jalapeno and peri peri.

 

Serves: 4

Ingredients:

For the meat sauce

  • 2 tbsp. olive oil
  • 1/3 cup diced onion
  • 2 tbsp. minced garlic
  • 3 tbsp. tomato paste
  • 170g corned beef
  • 2 tsp. chili powder
  • ½ tsp. cumin powder
  • ½ tsp. ground black pepper
  • ½ tsp. sugar

For the salsa

  • 2 tbsp. diced onion
  • 1 diced tomato
  • ½ tsp. lime juice
  • 1/8 tsp. salt

For chimichurri sauce

  • ½ cup finely chopped parsley
  • 1 tbsp. minced garlic
  • 1 finely chopped Thai red chilli
  • 2 tsp. dried oregano
  • 1 tbsp. warm water
  • 2 tbsp. lemon juice
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper

For assembling the cheesy beef nachos

  • Large packet Makino Nacho Chips Cheese (360g)
  • 1 cup shredded mozzarella cheese     
  • 1 cup shredded cheddar cheese

                                              

Instructions:

  1. Heat 2 tbsp. oil in a pan and add 1/3 cup diced onion and 2 tbsp. chopped garlic. Sauté for about 2 minutes until the onion and garlic soften and add 3 tbsp. tomato paste and mix to combine.
  2. Add corned beef to the pan, mix to combine and add 2 tsp. chili powder and 1/2 tsp. cumin powder, ¼ tsp salt, ½ tsp pepper, ½ tsp sugar and cook for 2 minutes and set it aside.
  3. To make salsa, to a bowl, add 2 tbsp. diced onion and 1 diced tomato and mix with 1/2 tsp. lime juice and 1/8 tsp. salt. Set it aside.
  4. To make the chimichurri sauce, to a bowl add finely chopped parsley and 1 tbsp. minced garlic, 1 finely chopped red chili, 2 tsp. dried oregano. Mix to combine.
  5. Then add 1 tbsp. warm water, 6 tbsp olive oil ¼ tsp lemon zest and 2 tbsp lemon, ¼ salt and ¼ pepper and mix everything.
  6. Cover an 8 inch by 11.5-inch baking tray with baking paper.
  7. Place half of the nacho chips in the tray. Then and add half of the beef mix on top of the nachos. Then add ½ cup cheddar cheese on top of the beef and and ½ cup mozzarella cheese on top of the cheddar. Repeat this step to make one more layer.
  8. Preheat the oven at 180 degrees Celsius for 10 minutes and bake the nachos for 10 minutes until the cheese melts.
  9. Remove the tray from the oven.
  10.  Add the salsa on top of the nachos, spreading it out evenly. Then drizzle 1 tbsp. chimichurri sauce on top of that. Place the remaining chimichurri sauce in a small bowl and serve it along with the nachos. Remember to eat the nachos while it’s still warm.
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