Ingredients
- 2 brown onions, finely diced
- 4 cloves garlic, minced
- 2 Tbsp extra virgin olive oil
- 3 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 500g free range turkey mince
- 1 cup chicken stock
- 400g can diced tomatoes
- 400g can red kidney beans
- 2 tsp Tabasco chipotle sauce
- 1 cup grated cheddar cheese
- 1 bunch coriander, chopped
- corn chips, to serve
Turkey nachos
In more than twenty years of cooking, I have never made nachos. Sure, I understood the idea of a Mexican-inspired savoury mince, simple enough, but it was only theoretical knowledge that I had never actually put into practice.
I chose to make mine with turkey mince, partly because it’s a very healthy meat, and partly because it gave the dish a point of difference that made me feel like I was at least discovering something. And I used some of those fancy chilli and lime chips for much the same reason.
In the end, it was a pretty good effort. A solid hit of spice, coupled with moist tender meat and the savoury crunch of tortilla chips.
Method
Sauté the onion and garlic in olive oil in a large saucepan over a moderate heat for 5 minutes, until softened. Add the spices and cook briefly. Mix in the turkey mince and fry until browned, then pour in the stock and tomatoes. Simmer for 30 minutes.
Stir in the kidney beans and cook for another 30 minutes, the stir in the chipotle, cheese and coriander, then serve on corn chips.
Submitted byFast Ed
Tips and Tricks
Try making your own chicken stock to get more out of your chicken bones and carcasses. Its also a great way to make the most out of leftover vegies and herbs. Make a big batch and freeze in small portions for added convenience.
Substituting fresh herbs for dried herbs can be a great option if you don’t have any fresh to hand or you know you can’t use it all. A general rule is to use the 3:1 ratio—use 3 times more fresh than dried. eg. 1 tablespoon chopped fresh mint equals 1 teaspoon dried.
As a general rule, try and buy only so much cheese as you can eat in two sittings. This will reduce the need for long cheese storage and reduce the chance of wastage.
