The other day I asked child number 4 what he wanted for dinner. His answer was Mexican Chili Nachos. I don’t often ask the children for dinner requests because I dread the answer. After having five children I now hate Spaghetti Bolognese with a passion. Plus, the next request after is always Lasagna… like there’s a difference between the two meals??
Anyway, I figured the children had been tolerating Indian food every night for the past fortnight, so I should consider their taste buds.
It was a surprise to me when the the top two dishes didn’t rate a mention. Thankfully Mr 11 wanted nachos. I don’t mind making nachos because I’m pretty good at making it reasonably healthy. Even though corn chips aren’t super healthy, my Chili mince is nutritious and lean.
To improve the nutritional value I like to sneak red kidney beans and corn into the mince. If I feel inclined I will also add a carrot with the onion, and chop that finely also. Today I used kangaroo mince because it has the highest levels of iron and protein, with the lowest percentage of fat. Kangaroo mince does taste a little game-y, but I find in nachos the flavour is completely hidden.
Consequently I’ve given the recipe for regular beef mince but feel free to alternate between beef, kangaroo and lamb mince. The cooking times, and other ingredients don’t vary.
In order to keep the volume of chips down, I add a layer of shredded lettuce to each serving plate. The lettuce adds a little more goodness whilst giving the dish more crunch. The children tolerate the additional greens in order to devour the chips.
Happily, since our recent trip to Mexico my avocado adverse children have fallen in love with guacamole! I serve the my Chili Nachos with a generous serving of guacamole. My Guacamole recipe includes Spanish onion, fresh coriander, tomato, lime and a few more ingredients.
So by the time the children sit down to eat I’m fairly confident I’m serving them a healthy meal they will love.
- 1 kg beef lamb or kangaroo mince
- 1 medium brown onion
- 2 cloves garlic
- 1 x 400gm can diced tomato
- 1 Tbs tomato paste
- 1 x 400gm can corn
- 1 x 400gm can red kidney beans
- 1 Tbs smokey paprika
- 1 tsp garlic salt
- 1 tsp onion salt
- 1/4 tsp hot paprika
- 1 Tbs cornflour disloved in 1/4 water
- Natural Corn Chips
- 1 cup grated cheese
- 1 1/2 cups sliced iceberg lettuce
- 250 gm sour cream
- jalepeno to taste
- 1 lime
- 1 Tbs chopped fresh coriander
Add the onion and garlic to TM. Chop 5 sec/speed9.
Scrape down the bowl.
Add the minced meat to the onion. Cook 12min/varoma/reverse blade speed .5. MC out.
Stir the meat mixture briefly.
Add the can tomato, tomato paste and spices. Cook 5min/100degree/reverse blade speed 1. MC out.
Add the corn, beans and cornflour. Cook 5min/100degree/reverse blade speed 1. MC out.
Transfer the Mexican Chili to the Thermo Server.
Turn the oven on to grill. (overhead burner on the stove, broiler)
Prepare a large baking tray with baking paper.
Cover the tray with corn chips and sprinkle over the grated cheese.
When the cheese is melted remove the chips from the oven.
Serve the nachos corn chips on to individual plates.
Add a layer of lettuce, then a layer of chilli mince, a serve of guacamole and a spoonful of sour cream.
The coriander, lime and jalapeno are added individually at the table.
Best of all the above recipe makes a large quantity of Mexican Chili mince so there’s always leftovers. The next day I can make Chili Mince Pies, Mexican Chili Stuffed Potato or Burritos.
If you’re looking for a tortilla recipe to make burritos check out this story. I’ve included a step by step YouTube to make it nice and easy.
After making this recipe on the stove top for years I have finally converted it to a Thermomix recipe. Please share with all your Thermie friends. Feel free to pin and share.