Beef and Chicken Nachos

Out of the Ord - Maize = corn chips

If you haven't been able to tell - I love serving up share platters of food with lots of fresh ingredients that are heavy on the protein! This dish came together for lunch this week using lots of local produce left over from my produce box (thanks again Rock Solid Produce), i.e. capsicums, chilli's and corn. That's my favourite thing about buying local, it stays fresh for so long!

I have been purposely vague about the quantities of meat, cheese, corn chips and extra’s required so that you can use your best judgements when deciding on how hungry everyone is. This serving pictured below fed 3 people with some to spare - the perfect meal for Friday Night Footy - whatever your code!

Nacho nacho man!

Single Serve #yum

Ingredients

• 1 onion, diced
• 250 grams beef mince
• 250 grams BBQ chicken, shredded
• 2 x jars ‘Old el Paso’ Nachos Topping
• Grated cheese
• Corn chips
• Extras: grated carrot, chopped chilli or jalapenos, green/red capsicum, fresh corn, Spanish onion, chives, smashed avocado and sour cream

Method
Pre-prep for meat toppings:

1. In a pan, fry the diced onion in a little oil until soft, add the beef mince and cook through, finally stir in a half jar of nachos sauce.
2. For the chicken topping, shred the BBQ chook using your fingers and stir through the other half of the nachos toppings jar.

Extra’s:

1. Before assembling the nachos, cut up all the extra’s you’d like and assemble on a share plate.

Final Steps:

1. Spread corn chips over a metal tray (I used a lamington pan for people), scatter the meats on either side, then place dollops of nachos sauce over both meats, finally sprinkle with grated cheese.
2. Cook under the grill for 3-5 minutes.
3. Serves approx. 4 people

Notes:

• I would usually only use one type of meat in my nachos, but I was on a mission to reduce food waste in the fridge – hence the mixture of meats. If using one choice of protein about 500 grams should cover 4 people.