Nacho Chips with Cheese, Mince and Vegetables

This is a bit of a pseudo-Mexican dish. Almost certainly people in Mexico don’t eat something like this (or do they?), but in the Netherlands, this is what people think is Mexican. But what matters is that it is a very tasty dish. Crunchy, salty nacho chips with lots of gooey molten cheese, combined with a spicy mix of mince and vegetables. Perfect comfort food!

Nacho Cheese

Nacho Chips with Cheese, Mince and Vegetables (2 generous servings)

1 bag plain nacho chips (150 gram)
200 g grated cheese

1 tbsp olive oil
300 g mince (half pork, half beef is what I like to use)
1 large onion, chopped
3 cloves garlic, minced finely
1 tsp sambal (I use sambal badjak, add more if you like it spicy)
1 beef stock cube
1 tsp paprika powder (or use half normal and half smoky if you have it)
1/2 tsp cumin
1 tsp ground coriander seed
1 paprika, in cubes (colour doesn’t matter)
250 g mushrooms, sliced
1 small tin of corn

Preheat the oven to 200C.
Heat the olive oil in a large frying pan. Add the mince and onion, fry on high heat until the meat is browned and the onion is soft. Add the garlic, sambal, stock cube and spices. Fry for a minute until fragrant. Then add the paprika, fry until soft. Add the mushrooms, fry until soft. Add the corn, fry until warm.
Meanwhile, place the nacho chips into an oven dish, sprinkle the cheese on top and place in the oven until warm and the cheese is molten and gooey. Or if you like, leave it a little longer until the cheese gets crispy bits. Serve together with the mince-vegetable mix.
Variation: scoop the mince-vegetable mix in an oven dish, spread the nacho chips on top and sprinkle the cheese over; then place the whole thing in the oven, instead of serving it separate.

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