Beef & Potato Gem Nachos
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Ingredients
750g packet frozen potato gems
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
500g lean beef mince
400g can kidney beans, drained, rinsed
225g sachet mild, fire-roasted tomatoes cooking sauce
400g can diced tomatoes
2 cups grated Tasty cheese
½ small red onion, finely chopped
Guacamole dip, sour cream and sweet chilli sauce, to serve
Method
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Cook potato gems according to packet directions.
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Meanwhile, heat oil in large frying pan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add beef. Cook over a high heat, stirring to break up mince for about 7 minutes, or until browned. Stir in beans, sauce, tomatoes and ½ cup water.
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Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until thickened. Spoon into a lightly oiled, round ovenproof dish (15-cup capacity). Sprinkle with 1 ½ cups of the cheese. Top with cooked potato gems. Sprinkle with remaining cheese.
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Cook in a very hot oven (220C) for about 10 minutes, or until cheese is melted and top is golden brown.
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To serve, sprinkle with onion. Top with guacamole dip and sour cream. Drizzle with sweet chilli sauce.
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