First, brown the ground beef until it starts to turn brown. If you’re a vegetarian, simply omit the meat. Now add the diced onions and sauté them until they become translucent. In the next step, add the kidney beans and crushed tomatoes. By the way, you can easily mash the beans with a spoon if you prefer the meat mixture to be a bit creamier. Season with salt, pepper, cumin, and chili powder. Then, you’re almost done:
Spread the tortilla chips on a round baking sheet (pizza pan, casserole dish) and top each with some meat mixture. Next, add the pickled chili or jalapeño pieces, fresh tomato cubes, and spring onions on top, as well as the black olives. And since nachos aren’t nachos without cheese, sprinkle grated cheddar or Gouda on top.
Bake the nachos in the oven at 200 °C (top and bottom heat) for 10 minutes.
Finally, you can sprinkle chopped cilantro or parsley over them and serve the nachos with sour cream, sour cream, guacamole, or salsa.
40 Min.
easy
200 °C (top and bottom heat)
Ingredients for 4 people:
500 g ground beef
1 small onion
1 can kidney beans (drained weight approx. 250 g)
120 g tomatoes, crushed
Salt and pepper to taste
¼ tsp cumin powder
1 tsp chili powder
300 g tortilla chips
3 tbsp pickled jalapeños or chili peppers
3 tomatoes, fresh, diced
2 spring onions
4 tbsp black olives
100 g grated Cheddar cheese, alternatively grated Gouda
Fresh cilantro or parsley