You can’t go too far wrong with nachos – and this salsa recipe might be easy and quick, but it’s anything but ordinary.
Serves 4-6
Preparation time: 15 minutes
Cooking time: 20 minutes
Pulled Pork:
- 2 teaspoons olive oil
- 350g beef mince
- 1 small red onion, finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 onion, chopped
- 3 cloves garlic, chopped
- 300g jar Wicked Hots Salsa, Mild or Medium, or Hot
- 400g can black beans, drained and rinsed
- 200g bag corn chips
- 3 cups grated cheese
Toppings:
- Sour cream, chopped tomatoes, diced avocado, finely chopped red onion, coriander sprigs
- 2 Wicked Hots Jalapeños thinly sliced, or a few slices of Wicked Hots Pickled Jalapeños in either Mild, Hot or Pickled Habaneros for those that like an extra kick
- Lime wedges
Method:
- Preheat the oven to 200ºC fan bake. Heat the oil in a frying pan over medium high heat. Add the mince and cook, breaking up the pieces with a fork, for 5 minutes until golden. Add the onion and garlic and cook for a further 2 minutes. Add the cumin, paprika and oregano and cook for 1 minute. Stir in about half of the salsa (reserve the rest for the topping) and ½ cup water. Stir in the black beans, bring to the boil, then simmer for 5 minutes until liquid has reduced and thickened. Remove from the heat, season to taste, then set aside.
- Line a large baking tray with baking paper. Arrange the corn chips in a single layer, overlapping a little. Top with half the grated cheese, the meat, then the remaining cheese. Cook in the oven for 10 minutes, until the cheese has melted.
- Remove from the oven, drizzle over the remaining salsa, then top with dollops of sour cream, tomatoes, avocado, red onion, coriander and jalapeños.
- Serve garnished with lime wedges.