Nacho Nacho Chook
Every time I make this dish, I always have that scene of Homer, from The Simpsons, singing “Nacho Man” when Flanders gets him a nacho hat running through my head. If you get a chance, check out this Youtube clip of the scene I’m referring to – really quite funny. Anyway, back to the food…. I must admit, I haven’t eaten a lot of authentic Mexican food but I do like the flavours associated with this cuisine. A few years ago, I bought myself a Nigella Lawson cookbook called Nigella Express, and it’s now one of my favourite cookbooks. In this cookbook is a Tex-Mex inspired recipe called Quick Chilli which takes next to no time to make. This dish is a regular in my household because of the flexibility of being able to serve it as a snack (as nachos topping), or as a larger meal (served with steamed rice). My favourite ingredient in this dish is the chorizo sausage…..need I say more? This recipe serves 4 people.
Nacho Nacho Chook
1 spicy chorizo sausage, halved lengthways and cut into 5mm half moons
500g minced beef
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground cinnamon
1 jar chunky pasta sauce (I use Leggo’s with tomato, garlic and herbs, 575g)
1 can mixed beans (I use Edgell’s Four Bean Mix, 420g)
Store bought guacamole (I know, terribly lazy)
Heat a fry pan over medium heat and add the chorizo. Cook until the chorizo is a little crispy and starts releasing its oil. Remove the chorizo from the fry pan and set aside, reserving the oil as this will be used to cook the mince.
Add the mince and cook for about 5 minutes or until it changes colour. Use a wooden spoon to break up the meat whilst cooking.
Add the spices and stir to combine. Add the pasta sauce and beans. Bring to the boil, then turn the heat down and simmer for about 20 minutes.
To serve, place a layer of corn chips on a plate, spoon the meat mixture over the chips and top with cheese and guacamole. Easy, yeah?
Note: If you wanted to serve this with steamed rice, start cooking the rice at the same time as you are cooking the chorizo so it will be ready by the time you finish cooking altogether. I have amended Nigella’s original recipe, which can be found on page 236 of Nigella Express.