Mexican Nachos
25 min
Knuspr-Küche
Ingredients
Preparation method
Ingredients overview
- 400 grams Nacho Chips
- 250 grams minced meat
- 1 bell pepper
- 1 onion
- 1 1/2 chilies
- 150 grams sour cream
- 300 grams grated Gouda
- Salsa sauce (to taste)
- Chili powder
- Salt
- Ground pepper
- Olive oil
- 250 grams minced meat alternative
- 300 grams vegan grated cheese
- 150 grams vegan sour cream
Peel the onion and dice it finely. Wash, dry, and dice the bell pepper and chili.
Heat the oil in a hot pan and sauté the onions until translucent. Add the minced meat and brown it until crumbly. Then add the bell pepper and chili and let them simmer for a few more minutes. Season everything with salt, pepper, and chili powder. Finally, add the Texikana salsa sauce and let it simmer for 3 – 5 minutes over medium heat.
Preheat the oven to 200°C convection. Arrange the nachos in an ovenproof dish or form, spread the minced meat sauce over them, and sprinkle with grated cheese. Bake for 5 minutes. Serve the sour cream in portions on top of the baked nachos and enjoy.
Chef's tip
For a vegetarian or vegan version of this cinema snack classic, you can replace the minced meat with vegetarian mince/soy mince and vegan grated cheese substitute.