Recipe for Toasted Tortilla triangles topped with Cheddar Cheese, Mince, Salsa and Sour Cream
1 onion – peel & chop finely
2 tsp smoked paprika
1 sachet tomato paste
500g beef mince
3 tomatoes – dice (1cm)
4 spring onions – slice thinly at an angle
160g mature cheddar – grate coarsely
20g coriander – pick off leaves, discard stalks
4 tbsp sour cream
olive oil (from your pantry)
salt & black pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest. Then cut the lemon into wedges.
Mince: Place a large frying pan on medium heat with a drizzle of olive oil. Add the onion and cook with a little salt for 5 minutes. Add the smoked paprika and tomato paste and cook stirring for 30 seconds before adding the beef mince. Season with salt and pepper and break the mince apart with a spoon. Cook for 6-7 minutes until the mince is golden and cooked. Use a sieve to drain and discard any excess liquid from the mince.
Salsa: Mix together the tomatoes, spring onions and lemon zest. Add a squeeze of lemon juice and season with salt and pepper to taste.
Nachos: Sprinkle the grated mature cheddar over the tortillas. Place on a tin foil lined baking tray and toast in the oven for 5 minutes until golden and the cheese has melted. Remove from the oven and cool down slightly before cutting it into triangles (nachos).
Serve the nachos topped with the mince, fresh coriander, sour cream and salsa. If your kids don’t like all the ingredients together, serve them all separately and use the cheesy nachos to scoop up the mince, salsa and sour cream.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.