Chilli Dog Nachos
Photography Yuki Sato.
There’s lots to love about a tray of crispy taco chips topped with hot dogs tossed through chilli beef and lots of golden melty cheese on top!
Serves: 4
INGREDIENTS
CHILLI
1 tablespoon olive oil
500 grams beef mince
1 large onion, finely chopped
sea salt and ground pepper
400-gram can crushed tomatoes
2 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon each Worcestershire sauce and American yellow mustard
2 teaspoons ground cumin
1½ teaspoons dried oregano
1 teaspoon smoked paprika
4 hot dog frankfurters, sliced 1cm thick
TO ASSEMBLE
1–2 packets tortilla chips
½ cup each grated mozzarella and cheddar
1 large avocado mashed with 1 tablespoon lime juice
1 cup diced tomatoes
1 long green chilli, finely chopped
small handful coriander
METHOD
CHILLI: Heat the oil in a large frying pan over a high heat.
Add the mince and onion with a good pinch of salt and cook for 5 minutes, breaking up the mince with a fork so there are no large pieces.
Add all the remaining ingredients except for the hot dogs, season and simmer for about 15 minutes or until thick and reduced.
Stir in the sliced hot dogs.
Preheat the grill to its highest setting.
TO ASSEMBLE: Scatter the tortilla chips over a large baking tray.
Spoon over the beef chilli then scatter over the cheese.
Place under the grill and cook until the cheese is melted.
Dollop over the avocado and scatter over the tomatoes, chilli and the coriander.
Serve immediately while piping hot.
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