Chilli Beef Nachos
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recipe by Kenwood
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- Total Time
- 45mins
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- Serves
- 4
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- Calories
- 648
Garnish with salsa, sour cream, and guacamole - why not try our own salsa and guacamole recipes!
recipe updated 19 Nov 2021
Ingredients
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- Onion
- 50 g
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- Jalapeño pepper
- 1
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- Tinned red kidney beans
- 400 g
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- Olive oil
- 1 ½ tablespoons
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- Garlic clove
- 4
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- Ground coriander
- 1 teaspoon
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- Ground cumin
- 1 ½ teaspoons
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- Chilli flakes
- 1 teaspoon
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- Smoked paprika
- 1 teaspoon
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- Salt & pepper
- 1 pinch
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- Minced beef
- 250 g
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- Tomato purée
- 40 g
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- Tinned chopped tomatoes
- 200 g
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- Tortilla chips
- 250 g
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- Cheese
- 65 g
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- Jalapeño pepper
- as needed
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- Coriander
- as needed
Tools
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Oven
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kCook Multi
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Kcook bowl
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Baking dish - 2 quart
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Pre-heat oven - 180°C
- Fit stir tool to kCook bowl
- Add olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 2 min, 120°C, speed 1
- Turn direct prep attachment to position 1
- Slice onion into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add jalapeño pepper to the meat
- Add garlic clove to the meat
- Add ground coriander, ground cumin, chilli flakes, smoked paprika and salt & pepper to the meat
- Cook with filler cap removed - 5 min, 98°C, speed 3
- Then add minced beef and tomato purée to the meat
- Cook with filler cap removed - 13 min, 98°C, speed 5
- Then add tinned red kidney beans and tinned chopped tomatoes to the meat
- Cook with filler cap removed - 10 min, 98°C, speed 3
- Add tortilla chips and cheese to a clean baking dish
- Bake until melted - approx 5 min, 180°C
- Transfer meat to baking dish
- Add jalapeño pepper and cheese to the baking dish
- Bake until melted - approx 2 min, 180°C
- Garnish with coriander
- Serve