This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.
Your kids will get pretty excited when you tell them they’ll be having corn chips as part of their dinner! Be it a regular day or at a party, nachos always feel festive and fun. Topped with a homemade nacho sauce, cheese and lots of fresh herbs and veggies, we like to think it all balances out.
- 1 tablespoon olive oil
- 1 red capsicum
- 1 green capsicum
- 1 yellow capsicum
- 1 brown onion
- 4 cloves garlic, crushed
- 1 bottle beer
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 tin crushed tomatoes
- 1 tin red kidney beans, rinsed and drained
- 2 packets plain salted corn chips
- 3 cups grated cheese
- 1/2 cup corn kernels
- 1 small tomato, finely chopped
- 2 avocados, mashed
- 1/2 cup sour cream
- sprigs of coriander to garnish
- sliced jalapeno chillies, optional
- Finely chop the onion and capsicum. Heat oil in a large, heavy based pan on medium and sauté, stirring regularly, for about five minutes.
- Add garlic and continue stirring over medium heat.
- Add spices and stir to coat.
- Once spices become fragrant, add beer.
- Allow beer to simmer, this removes some of the alcohol flavour, then after about five minutes, add the crushed tomatoes.
- Allow to simmer on a low heat, stirring occasionally for about 30 mins.
- Add the kidney beans.
- Preheat your oven to 160 degrees and line a large, shallow tray with baking paper.
- Place a layer of corn chips all over the tray, top with a little cheese then add all of the nacho mixture evenly over the top.
- Sprinkle with remaining cheese and place in the oven until the golden and melted.
- Once out of the oven, top with mashed avocado, sour cream, chopped tomato, corn kernels and coriander. Sprinkle with sliced jalapeños if using. Serve immediately.