Nacho’s with chilli con carne

We made the Chilli Con Carne the day before and then headed over to K’gari (Fraser Island) and made nacho’s for lunch.

Chilli con carne:

ingredients:

1 carrot - diced

1 onion - diced

2 sticks celery - diced

2 tsp ground cumin

2 tsp smoked paprika

250g lean mince

2 tbsp tomato paste

400g tomato puree

400g cooked red kidney beens (drained and washed)

2 cups water

salt and pepper to season

method:

saute the carrot, onion and celery for a few minutes (until soft), add the spices and meat, cook until browned. add the tomato paste, tomato puree, beans and the 2 cups water reduce heat to low and simmer for about 30 minutes or until thickened. (you can eat this by itself with a bit of sour cream and guacamole)

gaucamole :

pico de gallo

1 tomato - diced

1 red onion - diced

2 tbsp jalapenos - diced

hand full of coriander - chopped

lime

avocado - mashed

Method:

throw it all in a bowl and mix together, add a squeeze of lime and salt and pepper to season. You can add more or less jalapeno depending on how spicy you like it

Nachos:

large bag corn chips

grated cheese

chilli con carne

gaucamole

sour cream

red chilli - finely sliced

1 tbsp coriander - chopped

method:

on an oven tray, layer - corn chips and cheese, grill until cheese melts, add chilli con carne, corn chips and cheese - grill again until cheese melts, add chilli con carne, spoon gaucamole and sour cream, sprinkle with red chilli and coriander. i Always have some back up corn chips. enjoy..