Wednesday, 14 March 2012
Nachos + Guacamole
We used to enjoy nachos all the time, pre-kids, but they are pretty spicy and served in a really hot casserole dish, so it's been a while since I made these. I had a bit of a rough day with the kids the other day, afternoon naps were missed and so the grumpy children were all given an early dinner, bath and sent to bed. So I made nachos, just for us.
The recipe was originally from a packet of corn chips, one of my uni house-mates discovered it, and it's been a favourite recipe of mine ever since.
2 large onions
1/2 teaspoon chilli powder
1/2 teaspoon paprika
1/2 teaspoon cumin
400g can diced tomatoes
465g can kidney beans, drained and rinsed.
2 tablespoons tomato paste
1 teaspoon brown sugar
200g packet corn chips
1 1/2 cups grated cheese
Melt butter and sauté onions, garlic and spices for about 2-3 minutes. Add the tomato paste, canned tomatoes, sugar and beans and cook until thick. I substituted my kidney beans for a can of five-bean mix. It all works the same.
Layer a casserole dish with corn chips, cheese and sauce, finishing with sauce and then cheese on top. Bake in a 200oC oven for 15 minutes or until cheese has melted.
Serve with guacamole and sour cream.
tomato, seeds removed and diced
half an onion, diced finely
5 drops tabasco sauce
1 tablespoon lemon juice
Mash the avocado with a fork. Combine with the diced tomato, onion, tabasco sauce and lemon juice. Transfer to serving bowl.