Chilli Beef Nachos
Serves
4
Total Time
45mins
Calories
648
Garnish with salsa, sour cream, and guacamole - why not try our own salsa and guacamole recipes!
- Onion50 gtrimmed, peeled, quartered
- Jalapeño pepper1seeded, coarsely chopped
- Canned red kidney beans400 gdrained, rinsed
- Olive oil1 ½ tablespoons
- Garlic clove4peeled, crushed
- Ground coriander1 teaspoon
- Ground cumin1 ½ teaspoons
- Chili flakes1 teaspoon
- Smoked paprika1 teaspoon
- Salt & pepper1 pinch
- Ground beef250 g
- Tomato paste40 g
- Canned chopped tomatoes200 g
- Tortilla chips250 g
- Cheese65 ggrated
- Jalapeño pepperas neededsliced
- Cilantroas needed
Ingredients
- 1. Fit thick slicing disc (5) to direct prep attachment
- 2. Fit direct prep attachment to kCook Multi
- 3. Pre-heat oven - 180°C / 355°F
- 4. Fit stir tool to kCook bowl
- 5. Add olive oil to the kCook bowl
- 6. Fit kCook bowl to kCook Multi
- 7. Attach lid to kCook bowl
- 8. Heat with filler cap removed - 2 min, 120°C, speed 1
- 9. Turn direct prep attachment to position 1
- 10. Slice onion into the kCook bowl with direct prep attachment
- 11. Turn direct prep attachment to position 2
- 12. Add jalapeño pepper and garlic
- 13. Add ground coriander, ground cumin, chili flakes, smoked paprika and salt & pepper
- 14. Cook with filler cap removed - 5 min, 98°C, speed 3
- 15. Then add ground beef and tomato paste
- 16. Cook with filler cap removed - 13 min, 98°C, speed 5
- 17. Then add canned red kidney beans and canned chopped tomatoes
- 18. Cook with filler cap removed - 10 min, 98°C, speed 3
- 19. Add tortilla chips and cheese to a clean baking dish
- 20. Bake until melted - approx 5 min, 180°C / 355°F
- 21. Cover with beef chilli and add jalapeño pepper and cheese on top
- 22. Bake until melted - approx 2 min, 180°C
- 23. Garnish with cilantro
- 24. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
