Beef and chorizo nachos

No need to fiddle with knives and forks - eat this Mexican favourite with your fingers and keep your eyes on the TV. The beef topping in this all-time favourite party food is infused with beer and gets its bite from spicy chorizo sausages.

Preparation Time 20 minutes
Cooking Time 90 minutes

Ingredients (serves 8)
* 1 brown onion, coarsely chopped
* 2 (about 250g) chorizo sausages, coarsely chopped
* 500g beef mince
* 2 tsp ground cumin
* 1 x 375ml btl beer
* 1 x 660ml btl passata (tomato pasta sauce)
* 1 tbs dried oregano
* 2 x 230g pkts original corn chips
* 160g (2 cups) coarsely grated cheddar
* 2 avocados, halved, stone removed, peeled, coarsely chopped
* 1 red onion, finely chopped
* 2 tbs fresh lime juice
* 1 x 300g ctn sour cream
* 1/2 cup fresh coriander sprigs


Method
1. Place the brown onion and chorizo in a large saucepan over high heat and cook, stirring occasionally, for 5 minutes or until the chorizo is golden.
2. Add the mince and cumin to the pan and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until browned. Add the beer and simmer for 5 minutes.
3. Stir in the passata and oregano and season with salt and pepper. Simmer for 1 hour or until the liquid reduces and thickens.
4. Preheat oven to 200°C. Line a roasting pan with non-stick baking paper. Arrange half the corn chips evenly over the lined tray. Top with half the mince mixture then sprinkle with half the cheddar. Continue layering with the remaining corn chips, mince and cheddar. Bake for 15 minutes or until the cheddar melts.
5. Meanwhile, combine avocado, red onion and lime juice in a bowl.
6. Divide the nachos among heatproof serving dishes. Top with the avocado mixture, sour cream and coriander sprigs to serve.

Notes & tips
* Time plan tip: Prepare this recipe to the end of step 3 up to 1 day ahead. Store in an airtight container in fridge. Continue from step 4 up to 30 minutes before serving.
* Freezing tip: Cool at the end of step 3. Place in an airtight container and freeze for up to three months. Thaw overnight in fridge. Continue from step 4.

Source
Australian Good Taste - September 2007, Page 95
Recipe by Alison Adams