huffingtonpost_com_auAre 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 harissa

1tbsp brown sugar

1tsp ground coriander

1tsp paprika

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.