spicy chorizo and bean nachos
- 1 red onion, thinly sliced
- 2 tablespoons white wine vinegar
- 1 teaspoon sea salt flakes, plus extra for sprinkling
- 1 tablespoon extra virgin olive oil
- 4 fresh chorizo sausages (450g), casings removed and meat torn
- 300g pork mince
- cracked black pepper
- 400g can chopped tomatoes
- 400g can kidney beans, rinsed and drained
- 6 cups (210g) store-bought corn chips
- 1 cup basil leaves
- finely grated parmesan, to serve
- Place the onion, vinegar and salt in a small bowl and mix to combine. Set aside for 10 minutes to pickle.
- Heat the oil in a large frying pan over high heat. Add the chorizo, pork, salt and pepper and cook for 6–8 minutes, breaking up any lumps with a wooden spoon. Add the tomato and bring to a simmer. Reduce heat to low, cover and cook for 8–10 minutes or until reduced slightly.
- Add the kidney beans and mix to combine. Divide the chips between bowls, top with the chorizo mixture, pickled onions, basil and parmesan to serve. Serves 4.
Tags: nachos,
© DONNA HAY GROUP
