Last night’s dinner, the Eoghan Nacho Special. Yum.
Update: Eoghan’s Recipe
What You’ll Need
100-400g of mince (roughly 100g per person but no more than 400g per plate)
1 bag of nachos (see below for nacho chip recommendations!)
1 jar of jalapeños (Old El Paso’s are the easiest to get a hold of)
1/4 jar of salsa (again, see below for recommendations!)
1/2 tin of refried beans (the Old El Paso ones are readily accessible, but the Discovery nacho kit comes with beans)
1 teaspoon of mixed spices/chilli seasoning
How to Make Them
Preheat oven (to 200 C)
Brown minced beef in a pan and add spices. A little liquid is good to help them spread evenly over the meat. You can just use the mince’s own juices but I like to drain this stuff off and dilute the spices in a little water or the run-off from a jar of jalapeños if I’m feeling spicy.
Spread refried beans on a large plate and scatter tortilla chips on top. Layer mince, salsa, jalapeños and grated cheese on top. Place on the top rack in the oven for 10-15 minutes or until the cheese has melted and the nachos have browned slightly.
Top Tip: Keep some tortilla chips back to aid with excavations!
Taco Taco Mexican restaurant in the Epicurean Foodhall, Dublin 1, will sell you great chips and salsa, as well as authentic refried beans and jalapeños. Failing that, I like that Discovery’s nacho kit includes beans, but dislike the stingy portions of chips and salsa compared to Old El Paso’s.