Nacho pan
Summary
Also known as taco pan, the dish is prepared in one pan and served with familiar Tex-Mex ingredients such as salsa, crème fraîche... and nachos. The dish is also suitable for warm salads, bowl dishes or tortillas.
Ingredients
600-800g ground beef, fat 10%
1 bag (28 g each) taco seasoning mix
¼ teaspoon salt
2 colored peppers
1 red chili pepper
leek
200g cherry or mini plum tomatoes, halved
250 g Valio Quattro Formaggi cheese
1-2 ripe avocado
1 lime juice
¼ bag (150-200 g each) nachos
1 pot fresh coriander or parsley, chopped
For serving
0.8 bags (150-200 g each)nachos
250 g Valio Quattro Formaggi cheese
150 g cream cheese
250 g salsa sauce
1 lime wedges
white bread
Guide
1 Cut the peppers into small cubes. Slice the chili either with the seeds (hotter) or without (milder).
2 Brown the minced meat in a pan or frying pan. Add the peppers and chili at the end of the cooking time.
3 Mix in the leek and the tomatoes. Then Heat.
4 Cut the avocados in half, remove from the stone and use a spoon to scoop out the avocado shavings and place in a bowl, then squeeze in the lime juice.
5 Add the avocados, nachos and chopped herbs to the pan.
6 Serve the ground beef stew with nachos, cream cheese, salsa, lime wedges and quattro formaggi on the top. You can also serve it with white bread.
Tip!
The nacho pan is also great for warm salads or as part of bowl dishes. The minced meat mixture is also suitable as a filling for tortillas - in this case, crumble the nachos over the filling. If you don't use the entire pan, serve it as a side dish.