Dirty Nacho's

Serves 4

Ingredients

250g Mince Beef

1/2 Sweet Onion

3 Garlic Cloves

2 Peppers

1 Lime

400g Tinned Tomatoes

400g Kidney Beans

100g Cheddar (Grated)

1tbsp Rapeseed Oil

1tbsp Smoked Paprika

1/2tbsp Vegetable Bouillon 

1/2tbsp Cumin

1/2tbsp Dried Oregano

1/2tbsp Dried Chilli Flakes

2tbsp Worcestershire Sauce

3tbsp BBQ Sauce

Knob of Butter

Handful of Fresh Coriander

Plenty of Pepper

Big bag of Nachos

Method

Chop the onion, garlic and peppers. Heat the oil and knob of butter in a pan, then sauté the onion, peppers and garlic till softened. Add the mince beef and cook until browned. Then add the Worcester sauce, bullion, bbq sauce, paprika, cumin, oregano, pepper and chilli flakes stirring throughout. Pour in the chopped tomatoes, lime juice, butter beans and 250ml of water. Bring to a boil and simmer until lusciously thick. Chop the fresh coriander and stir in. 

Meanwhile preheat the grill to 180C.

Place the nachos on a baking sheet, then top with the chilli and scatter over the cheddar. Place under a hot grill until the cheese has melted and the nachos have warmed through.

Serve topped with soured cream. Sides such as guacamole and salsa for dipping.