Matt Preston’s one-pot cheesy nachos with chilli corn carne

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  • 2 tbs extra virgin olive oil
  • 1.2kg beef mince
  • 2 onions, finely chopped
  • 4 garlic cloves, thinly sliced
  • 2 red capsicums, cut into 2cm pieces
  • 1 tbs ground coriander
  • 2 tbs ground cumin
  • 2 tsp dried oregano
  • 1 long red chilli, thinly sliced (or to taste)
  • 1/4 cup (90g) tomato paste
  • 800g ripe tomatoes, chopped
  • 2 x 400g cans kidney beans, rinsed and drained
  • 2 cups (500ml) beef stock
  • 1 bunch coriander, leaves picked, stems finely sliced
  • 2 x 170g packets double cheese corn chips
  • 2 cups (240g) coarsely grated cheese (mozzarella and cheddar)
  • 2 jalapenos, deseeded, sliced
  • Lime wedges, to serve
  • Sour cream, to serve
  • Guacamole, to serve

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  • 1.Heat oil in a large heavy-based ovenproof saucepan over high heat. Add mince and cook, breaking up lumps with a wooden spoon, for 5-6 minutes until golden brown. Reduce heat to low, add onion and cook for 4-5 minutes until soft. Add garlic and capsicum and cook for 2 minutes or until fragrant. Add the spices, red chilli and tomato paste and cook for 1 minute until fragrant. Add tomatoes, 1 can of beans and the stock. Bring to the boil, then reduce to a simmer, cover with a lid and cook for 1 hour or until reduced and thickened.
  • 2.Preheat oven to 180°C.
  • 3.Chop half the coriander leaves and stir through the mince mixture, along with the remaining can of beans. Remove from the heat. Carefully stud with corn chips, standing them upright (pointing upwards and ightly packed). Mix cheese with the coriander stems, then sprinkle over the chips. Place in the oven and bake for 10-12 minutes until the cheese has melted and the chips have warmed. Top with jalapeno and remaining whole coriander leaves. Serve with lime wedges, sour cream and guacamole alongside.

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