Serves: 4
Cooking time: 1 hour
Ingredients
- 16 garlic cloves (chopped)
- 1 large onion (chopped)
- 6 tbsp oil
- 600 g ground beef
- 1/2 tsp ground cinnamon
- 1/2 tsp ginger powder
- 1/4 tsp ground cumin
- 1 jalapeno (may substitute with any other type of hot chilli)
- 1 medium carrot, finely blended
- 2 tbsp tomato puree
- 3 tbsp water
- 2 tomato, coarsely diced
- 1 tsp wheat flour
- 16 black olives, pitted and halved
- 1 pickled jalapeno, sliced
- 100 g Monterey Jack cheese, thinly sliced
- 100 g cheddar cheese, thinly sliced
Method
1. Heat the oil in preferably non stick pot over medium heat.
2. Fry the garlic and onion until soft.
3. Add beef, ground cinnamon, ginger powder and ground cumin. Stir.
4. Hold the stem of the jalapeno, cut it finely with a pair of scissors over the pot so that the cut jalapeno falls straight into the pot, thus minimising chances of touching cut jalapeno. This method is particularly good if you are using very hot chilli. Stir.
5. Stir in carrot, tomato puree, water and tomatoes. Turn the heat to high. Cover the pot with a lid.
6. When it starts to boil, wait for 5 minutes, then turn the heat to medium low. Sprinkle the wheat flour into the dish with your fingers.
7. Stir occasionally and continue to cook with pot covered until the beef is fully cooked.
8. Preheat the oven to 200 degrees C.
9. Layer a shallow baking dish with refried beans (Frijoles Refritos), then the cooked beef, slices of pickled jalapeno, olives, and finally the cheese.
10. Bake nachos until the cheese is melted.
11. Serve with sour cream, salsa and guacamole. May also be served with corn, chopped fresh coriander, shredded lettuce and roasted red bell peppers.