Recipe by www.justaddmushrooms.com
Serves 4
INGREDIENTS
200g mushrooms, chopped
2 tbsp olive oil
Half an onion, chopped
1 tsp crushed garlic
Half tsp chilli powder
Half tsp paprika
Half tsp cumin
200g beef mince
500g tin of chopped tomatoes
250ml beef stock
400g tin of red kidney beans
Salt and pepper
METHOD
1 Heat 2 tbsp of oil in a large saucepan. Fry the onion and garlic for a few minutes. Add the chilli powder, paprika and cumin and cook for a further minute.
2 Add the beef mince and brown. Add the mushrooms, tomatoes and beef stock. Season with salt and pepper. Simmer for 15-20 mins until the sauce has thickened. Rinse the kidney beans thoroughly and add to the saucepan before simmering for another 10 mins.
3 Preheat the oven to 180C/gas
4. Add a layer of half the nacho chips to an ovenproof dish, add half the beef and mushroom chilli and spread evenly before sprinkling half the cheese over the top. Add the remaining chips and repeat layering.
4 Bake the nachos in the oven for 10-12 mins until the cheese has melted and is starting to bubble. When ready, remove from the oven and serve immediately with salsa, guacamole and sour cream.