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Mexican Nachos
3
(1)
25 min
Knuspr-Küche
Preparation method
Ingredients overview
- 400 grams nacho chips
- 250 grams minced meat
- 1 bell pepper
- 1 onion
- 1 1/2 chili peppers
- 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 finely dice it. Wash and dry the bell pepper and chili pepper, then cut into dice.
Heat the oil in a hot pan and sauté the onions until translucent. Add the minced meat and fry until browned and crumbly. Then add the bell pepper and chili and let simmer for a few more minutes. Season to taste with salt, pepper, and chili powder. Then add the Texikana salsa sauce and simmer over medium heat for 3–5 minutes.
Preheat the oven to 200 °C fan. Arrange the nachos in an ovenproof dish or pan, spread the minced meat sauce over them, and sprinkle with grated cheese. Bake for 5 minutes. Dollop the sour cream onto the baked nachos in portions and enjoy.
Chef's tip
For a vegetarian or vegan version of this classic cinema snack, you can replace the minced meat with vegetarian/soy mince and vegan grated cheese alternative.
30 min
Under an hour
