Nacho Frypan Feast
I adore nachos and this is an exceptionally delicious way of eating them. The following quantities will serve four (or just me). This is a family-style meal, with the frypan in the middle of the table and no holds barred for the diners. - 500g beef mince
- 1 onion, chopped
- 1 tsp sugar
- ½ tsp dried oregano leaves
- good pinch chilli powder
- 400g tin kidney beans, drained
- 400g tin diced tomato, squished with your fingers to a finer consistency
- 1 small tin corn niblets, drained
- 1 small tin capsicum pieces, drained
- 2-3 cups corn chips
- 1 cup grated cheese
In a large, heavy-based frypan, cook the mince and the onion over a medium-high heat for about five minutes, stirring occasionally until the beef is thoroughly cooked. Drain off any fluid or fat that has accumulated. Stir in the sugar, oregano, chilli, kidney beans, tomato, corn and capsicum. Simmer for 10 minutes, stirring occasionally. Sprinkle the corn chips over the top of the meat mixture in the frypan and top with the grated cheese. Cover the frypan with a lid or alfoil and continue to cook for a couple of minutes. You could sprinkle with a little chopped green shallot or coriander but this is just window dressing for a great meal. Serve immediately. By Lynn Bain, as featured in Caravan World issue 465, May 2009.
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