Ingredients
- 1/2 small onion chopped
- Glug of oil
- 50g minced beef (exclude if doing veggie version)
- 100g black beans (150g if doing veggie version)
- 1 tsp curry powder (or 1/4 tsp hot smoked paprika, 1/4 tsp ground cumin, pinch chilli powder)
- 50g salted corn tortilla chips
- 30g grated cheddar cheese
- 25g cherry toms, quartered
- salt and freshly ground black pepper to taste
- optional extras for yum, yum, yum: chopped spring onion, coriander leaves, sliced chilli, soured cream, guacamole, lime wedges
Equipment
- Chopping board – preferably not glass (there are spares in the centre’s kitchen if needed)
- Dishcloth
- Teatowel
- Tupperware, although the children will be putting their nachos in a small foil tray to go in the oven
- Frying pan
- Wooden spoon
Method
Gently fry the onion in the oil for a few minutes until translucent. Increase the heat and add the meat and spices. Cook for 5 – 10 minutes until all the meat is browned. If vegetarian, keep the heat to medium and add the beans. Meat eaters add the beans on a lower heat too. Season with salt and pepper.
Heat oven to 200C/180C Fan/Gas 6. Cover bottom of oven proof tray with tortilla chips. Top with half of beef or bean mixture. Add half of cheese and half of the toms. Add a second layer of everything. Pop in the oven and cook for 8-10 minutes until the cheese has melted.
Top with the optional extras.
Skills
- chopping
- browning meat (not applicable to veggie option)
- melting cheese