The Ultimate Nacho Mince
Rich, Flavourful & Worth the Wait
Servings: 4 people
Ingredients
- 1 clove garlic
- 1 onion
- olive oil
- 500 grams beef mince
- ½ cup red wine (Or alternatively 1/4 cup red wine vinegar and 1/4 cup water)
- 1 cup beef stock
- 1 tin (400 grams) diced tomatoes
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp chilli
- 2 rashers bacon
- sour cream
- grated mozzarella cheese
- nacho chips (300 gram bag)
Instructions
- Use a heavy bottom pot (cast iron or something similar).
- Thinly chop or grate the onion and garlic.
- Heat a splash of oil on a medium heat and sauté the onion and garlic until soft and aromatic.
- Add the mince, breaking it apart with a wooden spoon into fine pieces, and brown.
- Pour in the wine and leave it to bubble and cook away.
- Add in the beef stock and tomatoes and stir through.
- It is at this stage you add the spices to make the nacho mince variation.
- Simmer on a low heat, stirring occasionally, for two hours. You will know when it is ready as it will be full in texture (and not sloshy).
- About ten minutes before you are ready to serve to the mince, cook the rashers of bacon and chop into small crunchy pieces.
- Sprinkle the bag of nachos over a roasting dish, and top with spoonfuls of the mince and grated cheese.
- Place under a grill until the cheese begins to bubble and turn golden.
- Divide between four plates and top with bacon pieces, sour cream and something green (chopped parsley, jalapeños, or spring onion).