Once all the parts of this dish are ready it only needs about 40 mins in the oven, giving you time to rustle up a fresh salsa. Basically its a layered bake-meat,potatoes,cheese & crunchy nachos. First thing is to make some chilli - heres my recipe:
1: Fry 500g minced steak in a little oil until well browned.
2: Add a chopped onion, 2 cloves crushed garlic, 2 chopped red chillies, 1 tablespoon each of cumin & paprika, 2 teaspoons oregano stir & cook about 5 mins.
3: Crumble in a beef stock cube, add a can of drained kidney beans.
4: Add some liquid - about 1/2 pint - i sometimes use LAGER - very tasty.... but normally just water.
5: Bring to boil, turn down & simmer on low for 1 & 1/2 hours.
6: Check seasoning, add a good couple of tablespoons ketchup.
7: Serve! Or use for the nacho bake.
Here are all the layers:
Put the chilli on the bottom of the ovenproof dish, then crispy cooked potato wedges, then cheese sauce: homemade or bought - you decide..bake 30 mins in a moderate oven.
Sprinkle the top with plenty of tortilla chips, grated mozzarella cheese & jalapeno slices, pop back in the oven to melt the cheese. Serve with homemade salsa & sour cream. CAUTION HOT STUFF!
MY SALSA CRUDA
1: You need a very sharp knife to finely dice:
2: 3 large tomatoes, a red & a green pepper, a red onion, & 3 sticks celery.
3: Crush a clove of garlic, chop a large handful of fresh coriander - add to the diced veggies.
4: Zest & juice of 1/2 lime or lemon, 1 teaspoon of cumin, 1 tablespoon sugar & 1/2 teaspoon chilli powder are added.
5: Finally add salt to taste, mix well & chill until you need it...its great on loads of stuff - cheese on toast especially!
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