Corn Tortilla chips, lightly salted
Large Onion, finely chopped
Cherry Tomatoes, quartered
Olive Oil, a tbsp
Salt & Pepper
Handful Fresh Coriander
Quick and Simple Method
Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat, add the onion and cook until soft and translucent
Increase the heat and add the mince and cumin cumin. Cook for 10 – 12 minutes, stirring occasionally, until the beef is slightly browned. Add SORSO and keep stirring until sauce is brown. Add salt to taste.
Line the base of a 1.5 litre ovenproof dish or baking tray with the following layers:
Single layer of tortilla chips .
Top with half of the beef mixture .
Half the cherry tomatoes.
Repeat a second and third layer.
Transfer to the oven and cook for a further 8–10 mins.
Remove the nachos from the oven and top with the remaining cherry tomatoes, spring onions, coriander and chilli, if using. Serve hot with the soured cream and lime wedges.