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Gluten Free Chilli Nachos Recipe
Ingredients
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450 extra lean beef mince
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1 onion, finely chopped
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3 tablespoons tomato purée
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1 sachet Gluten Free Chilli Con Carne Mix
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200 millilitres (7 fluid ounce) cold water
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1 large bag gluten free tortilla crisps
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175 grams (6 ounces) Mozzarella or Cheddar cheese, grated
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1 fresh jalapeno chilli, sliced
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Instructions
- 1 Fry the mince and onion in a large pan for 6-7 minutes, or until well browned.
- 2 Add the tomato purée and cook for 1 minute, stir in the sachet contents and cook for a further 1 minute, stir in the water and cook for 2-3 minutes, until reduced to a thick sauce.
- 3 Arrange half the tortilla crisps in a large heatproof dish, top with half of the mince and half of the cheese. Repeat with the remaining tortilla crisps, mince and cheese. Garnish with fresh Jalapenos and cook under a hot grill for 3-4 minutes, until golden and bubbling.
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