Entertaining Mexican
BEAN NACHOS
PREP + COOK TIME 20 MINUTES SERVES 42 x 400g cans kidney beans, drained,
rinsed
⅓ cup (85g) chunky tomato salsa
⅓ cup finely chopped coriander
175g packet corn chips
1½ cups (180g) coarsely grated
cheddar cheese
2 cups (120g) finely shredded
iceberg lettuce
1 small tomato (90g), chopped
coarsely
½ small avocado (100g), chopped
coarsely
2 tablespoons lime juice1 Preheat oven to 220°C/200°C fan.
2 Combine half the beans with the
salsa in a bowl; mash until almost
smooth. Stir in the remaining beans
and coriander.
3 Spread half the corn chips in
a medium shallow baking dish; top
with half the cheese and half the
bean mixture. Top with remaining
corn chips, remaining cheese, then
remaining bean mixture. Bake for
10 minutes or until cheese melts.
4 Place lettuce, tomato and avocado
in a medium bowl with juice; toss
gently to combine. Season to taste.
5 Serve nachos topped with salad.CHILLI CON CARNE
PREP + COOK TIME 3 HOURS 45 MINUTES
(+ STANDING) SERVES 4½ cup (100g) dried kidney beans
750g beef chuck steak
1 litre (4 cups) water
1 tablespoon olive oil
1 medium brown onion (150g),
chopped coarsely
1 clove garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon cayenne pepper
400g can crushed tomatoes
1 tablespoon tomato paste
2 green onions, chopped coarsely
2 tablespoons coarsely chopped
coriander
2 tablespoons finely chopped pickled
jalapeño chillies1 Place beans in medium bowl, cover
with water; stand overnight. Drain.
2 Combine beef and the water in
large saucepan over high heat; bring
to the boil. Reduce heat; simmer,
covered, for 1½ hours.
3 Drain beef in a large muslin−lined
strainer over a large heatproof bowl;
reserve 3½ cups (875ml) of the cooking
liquid. Using two forks, shred beef.
4 Heat oil in same pan over medium
heat; cook brown onion and garlic,stirring, for 2 minutes or until onion
softens. Add ground coriander,
cumin, paprika and cayenne pepper;
cook, stirring, for 1 minute or until
fragrant. Add beans, undrained
tomatoes, tomato paste and 2 cups
of the reserved cooking liquid; bring
to the boil. Reduce heat; simmer,
covered, for 1 hour.
5 Add beef and remaining reserved
cooking liquid to pan; simmer,
covered, for 30 minutes or until beans
are tender. Remove from heat; stir in
green onion, chopped coriander and
chilli. Season to taste.COOK’S
NOTES
CHILLI CON CARNE
Serve with steamed
rice; top with thinly
sliced white onion
and coriander leaves.AWW FOOD • ISSUE TWENTY FOUR 125