Fully Loaded Nachos

I have an obsession with Nachos, the melted cheese, crispy corn chips, with all the toppings. I like mine fully loaded – hot and spicy seasoned ground beef, salsa, sour cream and guacamole, I want it all. I still haven’t tried this recipe yet but I’m so excited to!

I found out about this recipe while watching one of my favourite youtubers MsGoldgirl the recipe is originally by The Pioneer Women.


Fully Loaded Nachos Screen Shot 2016-02-24 at 11.41.16

Prep Time – 10 Minutes   Cooking Time – 15 minutes  Servings – 8 Servings

You will need…

1 Tablespoon Olive Oil
1 whole Yellow Onion, Diced
2 pounds Ground Beef
1/2 teaspoon Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon Cumin
1/4 teaspoon Crushed Red Pepper
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can (14-5 Ounce) Pinto Beans, Chili Beans, Or Ranch Style Beans
1/2 cup Hot Water
Tortilla Chips
1-1/2 cup Grated Cheddar Cheese
1-1/2 cup Monterey Jack Cheese
6 whole Roma Tomatoes, Diced
1 whole Jalapeno, Diced Finely
1/2 bunch Cilantro Leaves, Chopped
Juice Of 1 Lime
1/2 teaspoon Salt
1 whole Avocado (pitted And Diced)
Sour Cream (optional)

What you do…

In a skillet over medium-high heat, add the olive oil and half the onion. Cook it until starting to soften, then add the ground beef. Cook the meat until it’s totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.

To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.

To build the nachos, place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar.

Microwave in 45 second increments until the cheese is melted and bubbly. (You may also place the platter into a 325 degree oven if it’s heatproof. Just leave it in until the cheese is melted.)

Immediately sprinkle on the diced avocado and plenty of pico de gallo.

Optional: Add dollops of sour cream here and there!

Serve immediately!

I hope you enjoy this recipe and leave your comments below if you try this recipe out and let me know what you think!!

Sophie Xx

Chilli Con Carne 

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Weekends are the perfect time to cook for your family and friends. Mexican food is on of my all time favourite cuisines.Im always craving tacos, quesadilla and this Chilli Con Carne. It’s topped sour cream and guacamole, served with a handful of tortilla chips!

What you will need…

  • Oil for cooking
  • 1 large onion, peeled and chopped
  • 1 clove of garlic, peeled and chopped
  • 2 tsp soft light brown sugar
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1 tsp paprika or cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 Red pepper deseeded and chopped
  • 1 red chilli deseeded ( we used 1 green and 1 red with seeds)
  • 500g minced beef
  • 1 small glug of good red wine (optional – we never use wine)
  • 2 x 400g tins of chopped tomatoes
  • Big glug of Worcestershire sauce
  • 1 x 400g tin of kidney beans, drained and rinsed
  • Salt and ground black pepper

Heat the oil in a pan over a medium heat, add the onion and cook for about 10 minutes until it’s nice and soft. Add the garlic and cook for one minute, then stir in the sugar, bay leaf, oregano, paprika or cayenne, cumin, chilli powder, red pepper, chilli and minced beef.

Use a wooden spoon to break up any large bits of meat, turn up the heat and keep stirring so it doesn’t burn on the bottom of the pan for about 5 minutes. Once the meat has browned add the glug of wine (if using) and boil for 2 minutes to get rid of the strong alcoholic taste.

Now add the tinned tomatoes, Worcestershire sauce, kidney beans and a good amount of salt and pepper. Bring to the boil, then reduce the heat and leave to simmer for an hour or so, stirring from time to time to prevent it sticking to the pan.

Check the mixture after 30 minutes and if most of the liquid has evaporated, add a little water or stock, then stir and leave to simmer and develop all those lovely flavours.

Serve with some white rice or tortilla chips, sour cream, guacamole and salsa.

*This recipe is featured in Lorraine Pascale’s cookbook Home Cooking Made Easy*

Sophie Xx

 

Recipes for the weekend – Quesadillas

TGIF! Hi everyone today im going to share with you one of my favourite weekend recipes. The weekend is a perfect time to experiment in the kitchen and to create some amazing home cook food! The recipe i am sharing today is one of my own recipes that i have made a few times and everyone loves it.

Hot & Spicy Mushroom and beef Quesadilla’s 

You will need –
500g minced beef
200g mushrooms – finely chopped
3 cloves – garlic finely chopped
2 tbsp of tomato puree
2 whole green chillies – finely chopped with seeds
1 Old El Paso hot & spicy taco dry mix ( i use this to save money instead of buying loads of different spices)
Cayenne pepper 1 tsp
Choloula hot sauce as much are you like i add about 3 to 4 drops
300g grated cheese
Large tortillas

Heat up a large non stick pan and add the mince cook till brown. Add the mushrooms, garlic, tomato puree, chillies, taco mix, cayenne pepper and hot source. once everything is cooked and combined place to one side.
Heat up a small about of oil in a frying pan and leave to heat up while you get your first tortilla ready.
Lay out your tortilla and sprinkle some cheese on one side of the tortilla, on the same side place a generous amount of the mince mix then op with more cheese. Once filled place the plain side on top and slightly press down. Now add to the pan.
Cook on each side for around 5 minutes or till crispy and golden brown. Then repeat.

Once there all cooked cut each one in half and serve.

What i serve with my Quesadillas…
I always serve mine with Sour Cream and Guacamole these are perfect if they are hot & spicy!!!
I also serve mine with corn on the cob! Rub each corn with lime juice the a small about of butter then place on a baking tray and grill till cooked though!

I hope you enjoy this recipe as much as my family dose! And if you have your own Mexican recipes please share them with me in the comment bar below or though my contact form!!

Happy Cooking!

Sophie Xx