If you haven’t been taught how to make nachos by a school cooking class or your mum by now, I’m disappointed. So I’m going to teach you instead. You will need:
- As much mince from your parent’s freezer as you want. I recommend making 200g worth to start, so that if you hate it you don’t have to eat 1kg worth of it.
- Nacho beans. I have made this with baked beans and regular kidney beans in the past, and it was genuinely inedible. Countdown and New World have some that are almost as good as the wattie’s ones and are much cheaper.
- Chopped tomatoes from a can. Again, homebrand.
- Corn chips
- Grated cheese (if you feel fancy)
- Sour cream (non-negotiable)
- Diced brown onion
Method:
- Dice the onion, and chuck it in a pan on medium heat with a bit of whatever oil you have
- Once the onion is browned (not burnt, just slightly more than translucent), crank the temperature up to high, and throw in the mince and cook it until it’s almost fully browned. The rest will cook when it simmers and it’ll be more juicy that way.
- Add the beans and tomatoes at the same time, and stir until they’re hot and the liquid starts reducing.
- Put the temperature back down to low, and stand around scrolling TikTok or something for about five minutes while it simmers. The sauce will bubble and turn all red, and it should reduce a little bit in that time.
- Take it off the heat, get out a bowl, put a sickening amount of sour cream on top, and enjoy. I personally like to use my nacho chips as a shovel, but if you like them soggy then put the nachos on top. Whatever floats your boat.
- If you like it, go take more mince and make more.
