Name: Biltong Nachos
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Biltong mince:; 30ml oil; 1onion , chopped; 1red pepper(s) , chopped; 1garlic clove , crushed; 500g lean beef mince; 2.5ml smoked chilli flakes (or more if you prefer it hotter); 5ml smoked paprika; 5ml cumin; 5ml coriander; 30ml sugar; 30ml tomato paste; 400g canned chopped peeled tomatoes; 30ml cocoa powder; 500ml beef stock; 410g canned red kidney beans; 125g biltong , thinly sliced; 60ml fresh coriander; Salsa:; 2tomato(es) , chopped; 0.5red onion , thinly sliced; juice of half a lime; 1green chilli(es) , finely chopped (or less to taste); fresh coriander , chopped; Sour cream & chives avo topping:; 1large ripe avocados , mashed & mixed with a little bit of lime juice; 175g LANCEWOOD Sour Cream & Chives DIP&TOP™; salt & freshly ground black pepper to taste; To assemble:; 250g nachos

4 Serves/Makes

Cooking Time: < 30 min

Ingredients

Biltong mince:

30 ml oil

1 onion , chopped

1 red pepper(s) , chopped

1 garlic clove , crushed

500 g lean beef mince

2.5 ml smoked chilli flakes (or more if you prefer it hotter)

5 ml smoked paprika

5 ml cumin

5 ml coriander

30 ml sugar

30 ml tomato paste

400 g canned chopped peeled tomatoes

30 ml cocoa powder

500 ml beef stock

410 g canned red kidney beans

125 g biltong , thinly sliced

60 ml fresh coriander

Salsa:

2 tomato(es) , chopped

0.5 red onion , thinly sliced

juice of half a lime

1 green chilli(es) , finely chopped (or less to taste)

fresh coriander , chopped

Sour cream & chives avo topping:

1 large ripe avocados , mashed & mixed with a little bit of lime juice

175 g LANCEWOOD Sour Cream & Chives DIP&TOP™

salt & freshly ground black pepper to taste

To assemble:

250 g nachos

125 g LANCEWOOD^® Cheddar , grated

75 g biltong , thinly sliced

2 spring onion(s) , chopped

fresh coriander , chopped

lime wedges

Method

Biltong mince:
Heat the oil and fry the onion and pepper until soft. Add the garlic and mince and brown.

Add the smoked chilli flakes, smoked paprika, cumin and coriander and fry for another minute.

Stir in the sugar, tomato paste and chopped peeled tomatoes. Add the cocoa powder and beef stock.

Lower the heat and simmer for 30 minutes until most of the liquid has evaporated.

Add the kidney beans, biltong and coriander and season to taste.

Salsa:
Mix all ingredients for the salsa together and set aside.

Sour cream & chives avo topping:
Mix all ingredients for the avo topping together and set aside.

To assemble:
Arrange the nachos on a serving dish (you can use individual plates or 1 large platter).

Spoon the mince over the nachos and top with the salsa and sour cream & chives avo.

Sprinkle with cheese, biltong and spring onions.

Serve with extra coriander and lime wedges.

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