Chilli Cheese Nachos

Easy Cheese Bechamel Sauce

Ingredients

Method

Place milk, dairy spread, flour and nutmeg (if using) into a cold saucepan all at the same time, then bring to the boil over medium heat whisking constantly until thick, smooth and glossy
Stir in cheese until melted. Remove from heat and set aside

Nachos

Ingredients

1 tablespoon oil
1 medium red onion, finely chopped (reserve 1/4 of onion and slice, for topping)
2 teaspoons ground cumin
1 teaspoon each ground coriander, chilli powder and smoked paprika
2 cloves garlic, crushed
500g beef mince
1 x 400g can diced tomatoes
200g packet corn chips
Fresh coriander, to serve
Devondale Sour Cream, to serve

Method

Heat oil in a large frying pan. Add chopped onion and garlic and cook over medium heat until soft. Add spices and cook for a further 1 minute or until fragrant
Add beef mince and cook, stirring with a spoon, until browned. Add canned tomatoes and 1 cup of water and simmer for 10 minutes or until thickened
Arrange corn chips on a serving platter and top with warm beef mince. Pour over béchamel sauce. Top with sliced red onion, coriander and sour cream

Tips & Hints

These nachos are great served with smashed avocado mixed with lime and chilli. You can substitute the spices with a taco or Mexican spice blend to save time.