Crispy Onion and Chilli Beef Nachos


Preparation time: 10 minutes. Cooking time: 15 minutes.
Serves 4

90g Scotts steak flavoured crispy onions

For the chilli beef
1 teaspoon olive oil
1 shallot, peeled and finely chopped
500g lean steak mince
2 garlic cloves, crushed
1 heaped teaspoon chilli powder
250ml quality beef stock
2 tablespoons tomato puree
400g can of black beans, drained
Freshly milled salt and pepper

To serve
200g lightly salted corn tortilla chips
100g cherry tomatoes, quartered
150g grated cheddar
2 tablespoons sour cream
A small handful of fresh coriander, roughly chopped


• Heat the olive oil in a large non stick frying pan and gently fry the chopped shallot for a few minutes until soft.
• Add steak mince to the pan and break the meat up with the spoon as it cooks and browns.
• Stir in the garlic, chilli powder, beef stock, tomato puree and bring to a boil, then reduce the temperature and simmer for 10 minutes until the sauce thickens. Season and stir in black beans.

To serve
• Arrange tortilla chips onto plates and top with chilli. Sprinkle with tomatoes, grated cheddar, Scotts crispy steak flavoured crispy onions tomatoes and coriander.
• Drizzle with creme fraiche, and squeeze over lime juice before serving.

Sydney B Scott & Sons
96 Moneybrannon Road
BT51 3SL

T: 028 7086 8192

An MCC Site