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Ingredients
- 300 g ground beef
- 1 pc. red bell pepper
- 1 pc. red onion
- 3 cloves garlic cloves
- 1 tbsp vegetable oil
- 1 can kidney beans
- 0.5 tsp smoked paprika powder
- 2 tbsp tomato paste
- 100 ml water
- 100 g Cheddar cheese (grated)
- 100 g grated cheese (Gouda)
- 100 g nacho chips (salted)
- 100 g sour cream
- 1 pc. avocado
- 1 handful cherry tomatoes
- 1 handful fresh cilantro
- 1 tbsp jalapeños (pickled)
- 1 pc. lime
- 100 g tomato salsa dip sauce
- 100 g cheese salsa dip sauce
Preparation
- 1Remove the core from the bell pepper and cut the bell pepper into small pieces. Peel and finely chop the onion, slice the garlic into thin pieces.
- 2Heat a pan, add the oil and let it get hot. Add the bell pepper pieces to the hot oil and sauté for a few minutes, stirring occasionally. Add the onion and sauté until translucent.
- 3Add the meat to the prepared vegetables and break it into small pieces with a wooden spoon. Once it is fully browned, add the garlic cloves and fry for a few more minutes.
- 4Stir in the tomato paste and smoked paprika powder and fry for one minute, stirring constantly. Finally, add the drained beans and water and let it simmer vigorously until a thick and creamy mixture forms.
- 5Preheat the oven to 200 °C and prepare a baking sheet (approx. 20x30 cm). Spread both types of tortilla chips on it. Top evenly with the prepared meat mixture and sprinkle with grated Cheddar and Gouda. Bake in the preheated oven for 10 minutes.
- 6Garnish the finished baked nachos with sour cream, avocado slices, cherry tomatoes, jalapeños, and chopped cilantro. Serve with tomato and cheese salsa.
