Nachos with Chunky Guacamole

This makes a lovely snack for a teenage sleepover or perhaps as an appetizer for friends coming over for a BBQ! A great idea using pita bread in lieu of nacho chips. The first ever nachos was created in 1943 by Ignacio “Nacho” Anaya which consisted of fried tortilla chips covered with melted cheese and jalapeño peppers. Guacamole originated from the ancient Aztec times where the avocado was valued for its high fat and vitamin content.

Serves 8
recipe from Super Food Ideas

1 tablespoon olive oil
2 small brown onions, chopped
2 garlic cloves, crushed
600g lean minced beef
2 teaspoons ground cumin
2 teaspoons ground coriander
2 long red chilies, deseeded and finely chopped
400g can red kidney beans, drained and rinsed
400g can crushed tomatoes
light sour cream to serve

For the pita bread
4 small pit bread rounds, cut into small wedges
1/2 cup grated cheddar cheese

Chunky Guacamole

1 small red onion, chopped
1 large avocado, peeled and chopped
100g cherry tomatoes, quartered
1/2 cup fresh coriander leaves
1 1/2 tablespoons lime juice

Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally for 5 minutes or until onion has softened. Add mince. Cook, stirring with wooden spoon to break up the meat, for 5 minutes or until browned. Add cumin, coriander, chili and beans. Cook for 2-3 minutes or until fragrant then add tomatoes and reduce heat to low. Simmer for 5 minutes or until thickened.

To make the cheesy pita bread, grease 2 baking trays and line with baking paper. Preheat oven to 180c/160c fan forced. Place bread in a single layer on trays and bake for 5 minutes or until browned and crisp. Sprinkle with cheese and bake for 2 minutes or until the cheese has melted.

To make the guacamole, place ingredients in a bowl and season with salt and pepper. Stir to combine. Place pita bread on a serving plate and top with beef mixture and guacamole. Serve with sour cream.

The Culinary Chase’s Note: This was delicious and the nachos did not last long! Enjoy!

1 Comment

  1. Cynthia on April 22, 2008 at 13:37

    I can’t wait for avocados to be in season here so that I can make this.