Serves 6
For the beef sauce:
- 500g beef mince
- 1 onion, finely chopped
- 1 tablespoon sweet paprika
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon cracked pepper
- 1 teaspoon tomato paste
- 1/2 to 1 cup of water
- Olive oil, for cooking
Guacamole:
- 3 large ripe avocados
- 1/2 small diced red onion
- 1/2 small finely diced jalapeño
- 1/2 small bunch finely chopped coriander leaves & stems
- 2 minced garlic
- Juice of 1 lime
- Salt & Cracked pepper
Pico de Gallo (Tomato Salsa):
- 3 roma tomatoes, finely diced
- 1/2 a medium red onion, finely diced
- 1 jalapeño, finely chopped
- 1/2 a cup chopped coriander
- Juice of one lime
- Salt to taste
Other Ingredients:
- 250g good quality corn chips
- Mexican shredded cheese blend
- Sour cream for dolloping
To make Mexican beef:
- Start cooking off the onion until translucent, add beef & break it up until it browns. Add tomato paste & spices. Cook until fragrant before adding the water, simmer on low for 5 minutes.
For the guacamole:
- In a bowl add your scooped avocado flesh along with the rest of the ingredients. Use a fork or potato masher to rustic mash it all together for a chunky texture. Taste for seasoning.
For the Pico de Gallo:
- Finely chop the tomatoes, onion & jalapeños if using. Add them to a bowl with coriander, pinch of salt & squeeze of lime.
To assemble:
- Place corn chips on baking tray, sprinkle a few handfuls of shredded Mexican cheese blend. Pop into a 180c oven until melted.
- Add a layer of beef sauce followed by more cheese, back into the oven until cheese melts.
- Dollop spoonfuls of guacamole, sour cream & salsa. Serve immediately.
- While the addition of jalapeño in the tomato salsa & guacamole is mild in spice, feel free to leave it out if trying to make this kid friendly
- You can adjust this recipe & add whatever other topping you like! Such as corn kernels, cherry tomatoes, black beans
- The beef sauce can be made ahead of time & reheated just before assembly
- Use a good quality plain corn chip, not the type you snack on. You need a study corn chip to hold the toppings!
