Slow Cooker Beef Nachos
Ingredients
Beef Mince Mix: (makes 6-7 cups)
1 packet vegetable soup mix
500g beef mince
2 cloves garlic, minced
1 large onion, diced
1 medium carrot, sliced
100g mushrooms, sliced
1 tin (400g) chopped tomatoes
2 Tbsp cooking oil
2 1/2 cups hot water
Salt
Black pepper
Nachos:
2 cups beef mince mix
5 Tbsp tomato salsa dip (store bought)
100g corn chips
1 handful diced capsicums, mixed colours
1 handful grated cheddar cheese
2 Tbsp Tatua Sour Cream
1 avocado, mashed
Coriander to garnish
Method
Beef Mince Mix:
- Heat oil in a large fry pan.
- Brown beef mince, breaking up with a spatula.
- Add garlic and onion and continue to cook for 2 minutes, then add carrot and mushroom and cook for 1 minute.
- Transfer the content of the frying pan to the slow-cooker bowl.
- Add the soup mix, chopped tomatoes and hot water. Stir well. Cook on high for 1 hour, then turn to low for 2-3 hours.
- Check a few times and add a little hot water if the mixture is too dry. Season to taste.
Nachos:
- Combine beef mince mix and tomato salsa dip.
- Arrange corn chips on a heat-proof serving dish.
- Top with the beef mince mixture then scatter capsicums and cheese.
- Place under the grill for 5 minutes to melt the cheese.
- Serve with Tatua Sour Cream, mashed avocado and coriander.
