Nacho Tray Bake
This is a simple, speedy take on nachos that uses loads of fresh sides to dial up the flavour. Use plant-based mince and cheese for an easy vegan version.
Ingredients
1 small red onion, finely diced
400g beef or plant-based mince
1 Tbsp taco seasoning (we used Culley's Mexikai Spice Mix)
1 tin Ceres black beans, drained
1 tin fire-roasted tomatoes
1 packet lightly salted corn chips
½ cup cheddar or plant-based cheese, grated
¾ cup plain Raglan coconut yoghurt
2 tsp Culley’s chipotle sauce
½ punnet cherry tomatoes, quartered
2 Tbsp Pickled Sizzled Onions, drained
1 cup undressed slaw (we used Taylor Farms Japanese Style Sesame Slaw)
1 lime, sliced into wedges
½ bunch coriander
1 avocado, peeled and sliced
Method
Heat the oven to 170°C
In a large pan, sauté the diced onion, then add the mince and cook until browned all over. Add the taco seasoning, then stir in the black beans and the tinned tomatoes. Simmer until cooked through and season to taste.
Spread the corn chips across half a large oven tray. Spoon the mince and bean mix over the chips, then scatter over the grated cheese.
Pour 1 cup of water into an ovenproof dish and place that in the bottom of the hot oven (this helps the vegan cheese to melt without going crisp) then put nacho tray in and bake for around 20 mins, until the cheese has melted.
Put the yoghurt in a bowl and swirl the chipotle sauce through. Scatter the tomatoes and pickled onions over nachos, then arrange the rest of the accompaniments on the empty side of the tray.