Ingredients
1kg diced Dandaragan Organic Beef
400g tin black beans, rinsed and drained
400g tin diced tomatoes
100g tomato paste
100g brown onion, finely chopped
6 cloves garlic, finely chopped
3 heaped tsp smoked paprika powder
1 heaped tsp garlic powder
1 heaped tsp beef stock powder
1 rounded tsp turmeric powder
2 heaped tsp dried oregano
1 rounded tsp cumin powder
chilli powder, to taste
salt and pepper
300g corn chips
300g tasty cheese, grated
Method
Place diced steak in a slow cooker on high. Pour in black beans, diced tomatoes and tomato paste. Add onion and garlic.
Mix all the spices, salt and pepper in a bowl with 1 cup of boiling water. Pour wet spice mix into the slow cooker and stir well. Put the lid on and cook for 4 hours, stirring once in a while.
Take the lid off and cook for another 2 hrs until most of the liquid evaporates and the sauce is thick.
Preheat the grill on high. Place corn chips on a large tray or individual plates. Sprinkle all over with cheese then spoon the meat haphazardly over the corn chips. Put under the grill on high for a few minutes on the middle shelf until the cheese is fully melted. Garnish nachos with some or all of the toppings and serve while hot.
Topping suggestions – fresh tomato, red onion, fresh coriander, guacamole, natural yogurt/sour cream, chilli/jalapeño, fresh lime wedges, sweet chilli sauce/tomato salsa.
