One of our favourite family casual meals is a good ol’ nachos. This is really tasty using my taco seasoning and topping the nachos with guacamole, sour cream and cherry tomatoes. This makes a very large serve so any cooked mince left over freezes very well.
- 1 batch (5 tsp) ThermoFun Taco Seasoning
- 500g beef mince
- 2 garlic cloves, peeled
- 1 red chilli (optional)
- 2 onions, peeled and halved
- 20g olive oil
- 2 Tbsp brown sugar
- 20g tomato paste
- 800g can tomatoes, diced
- 800g can red kidney beans, drained and rinsed
- corn chips
- sour cream
- 12 cherry tomatoes halved
- Make ThermoFun Taco Seasoning and set aside.
- If you are mincing your meat follow my mincing tips here. Set aside.
- Place garlic, chilli, onion and oil into TM bowl and chop 3 sec / speed 5.
- Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
- Add taco seasoning, brown sugar, tomato paste, tomatoes and red kidney beans.
- Using tap water, wet and squeeze out baking paper and then lay flat on the Varoma tray ensuring not to cover all the holes.
- Place mince onto baking paper and place assembled Varoma onto TM lid and cook 15 mins / Varoma / speed 1 / Reverse.
- Break up mince with aid of spatula and tip mince into TM bowl with the other ingredients. Mix mince through with aid of spatula and cook for a further 5 mins / 100°C / speed soft / Reverse.
- Serve on a platter of corn chips and top with sour cream, guacamole and cherry tomatoes.
This recipe can be halved and the mince placed in the simmering basket instead of the Varoma.
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