Gluten Free Chilli Nachos Recipe
450 extra lean beef mince
1 onion, finely chopped
3 tablespoons tomato purée
1 sachet Gluten Free Chilli Con Carne Mix
200 millilitres (7 fluid ounce) cold water
1 large bag gluten free tortilla crisps
175 grams (6 ounces) Mozzarella or Cheddar cheese, grated
1 fresh jalapeno chilli, sliced
- 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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