Last weekend was another wash out, very rainy and gloomy weather. However I still managed to fit a lot in, I got to check out Brother Hubbards for lunch (finally), pop into the Temple Bar Farmer’s Market, stumble across an Irish Dancing/Trad festival (which was very random), Go to the Dun Laoighre market just in time for the torrents of rain, and I also fitted in lots and lots of cooking.
I made a big batch of Chilli con Carne, and decided to make some Beef Nachos with it. They were the perfect weekend indulgence after trodding along in the cold and rain!
If you have any leftover bolognese from spaghetti during the week then this is the perfect way to use it up. This is really simple and quick, and really satisfying. Give it a go, and let me know what you think!
1 bowl of chilli mince, bolognese (whatever tomatoey beef mince you may have)
1 bag plain tortilla chips
1 ball of fresh mozzarella grated
1 tub of sour cream/creme fraiche
1 avocado chopped in to bits
1. Scatter the tortilla chips into an oven proof dish and scatter half the cheese on top. Pop into a oven pre-heated to 180C for about 3-5 minutes, until the cheese is melted.
2. Take out of the oven and evenly pour the beef (which should have been already heated) on top of the nachos. Sprinkle the remaining cheese on top and pop back into the oven for another 5 minutes until cheese is melted.
3. Dollop a few blobs of sour cream on top of the nachos and scatter the avocado over the top.