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Biltong Nachos
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Biltong Nachos

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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