NACHOS WITH BEEF MINCE, BLACK BEANS AND HARISSA ROSE PASTE

Lockdown day #211🇿🇦 Nachos with beef mince, black beans, harissa rose paste, cheese, avocado and soured cream. Perfect on a hot night.

2 onions, finely chopped
2 garlic cloves, grated or finely chopped
500 g beef mince
3 tablespoons Harissa paste (I used my rose petal infused one)
1 tin whole peeled tomatoes
150 ml passata sauce
1 tin black beans, drained and rinsed
250 g Banditos Nachos corn chips (I used the plain salted one)
400 g Cheddar cheese, coarsely grated
2 avocados, cut into cubes and sprinkled with lime juice
soured cream

Fry the onion and garlic until soft then add the mince and fry until browned and crumbly. Add the harissa paste, black beans, peeled tomatoes and passata sauce and simmer until all the liquid is gone and the tomatoes have softened and broken up into the meat. Check the seasoning.

Preheat the oven to 180°C.
Place half the nacho chips on the bottom of a large ovenproof platter. Spoon half the mince mixture on the chips and sprinkle with half the cheese.
Place the rest of the chips on top of the cheese, spoon the rest of the mince over and sprinkle the last cheese on top.
Bake for 15 minutes in the oven.

Once the cheese has melted and the mince is warm, remove from oven and scatter the avocado cubes on top. Put spoonful’s of soured cream in between the avocados and serve immediately.

Recipe and photo: Elsabie Templeton