Are you a fan of nachos? Nah, not those miserably dry triangles, the fully loaded variety? And when I say fully loaded, I mean massive, flavourful feast of a meal. These Triple Decker Nachos https://huff.to/2dQ9QSW are packed with meat, mushrooms, spices and have to be eaten straight from the oven! #nachos #Mexicaninspired #cornchips #safoodbloggers #safoodies #foodblognation #freshmushrooms #weekendtreats #flavourfulfeast #foodiez #tripledecker #makeathome #getcooking #nachosfan #goodfood
200g Button mushrooms
2 Portobello mushrooms
1tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, chopped
1x400g can whole kernel corn, drained and rinsed
¼ cup tomato paste
1tbsp brown sugar
1tsp ground coriander
300g pork mince
1 avocado, stone removed, peeled
juice of 1 lemon
300g corn chips
250g grated cheese
1 bunch coriander, leaves picked
sour cream, to serve
1 Place all mushrooms in a food processor and blend to form a paste. Heat oil in a fry pan over high heat. Add mushroom, onion, garlic, capsicum, corn, tomato paste, harissa, sugar and spices. Cook for 6 minutes until softened and beginning to caramelise. Add pork mince and use a spoon to break it up. Cook for a further 6 minutes, stirring frequently until cooked through and mince is coated in sauce.
2 Combine avocado and lemon juice in a bowl, using a fork to mash together. Season and set aside.
3 Preheat a grill on high. Place half the corn chips in an oven safe dish, cover with a third of the cheese. Place under the grill for 3 minutes. Add half the mince then layer with the remaining corn chips and half the remaining cheese. Grill for a further 3 minutes. Finish with remaining mince and cheese and grill for 4 minutes until golden and the cheese is melted.
4 To serve, top cheesy nachos with avocado, coriander leaves and sour cream.