Nachos are a comfort food in our house and our kids love it! It’s a great recipe to hide some veggies into as well.

So for those of us who like a little bit of spice in their dishes combined with the freshness of yoghurt and creaminess of avocado, we’ve got this Mexican Nachos recipe with Zacusca Chilli. It’s sweet, spicy, creamy and crunchy.

If you have kiddies that don’t like spice, top it with Zacusca Eggplant instead.

Ingredients

✅ 500g pork and veal mince

✅ 1 Jar Zacusca Eggplant

✅ 1 diced tomato

✅ 1 can black beans

✅ 1tbsp extra virgin olive oil

✅ 1 packet baked corn strips or chips

✅ 1/2 ripe avocado

✅ 1/2 jar Zacusca Chilli

✅ salt and pepper to taste

✅ 150g shredded tasty or mozzarella cheese

✅ 150g Greek yogurt or sour cream

How to cook it

In a hot pan, add 1tbsp of extra virgin olive oil. When the oil is hot, add the pork and veal mince. Fry off until brown, about 10 minutes, season with salt and pepper.

In a blender or food processor, blend the can of beans and add to the pan. Stir to combine and cook for about 5 minutes until the sauce thickens. Add one jar of Zacusca Eggplant or you can also use Zacusca Chilli if you prefer it spicy. My kids don’t like spice so I’ve gone for the eggplant version. Set aside.

While the mince sauce is cooking, in a mortar and pestle make your guacamole. Mash up 1/2 ripe avocado with salt, pepper and a squeeze of lemon juice for a bit of tang.

Start plating by adding 1/4 of the packet of corn strips or chips into a bowl. Top with 1/4 of the mince mixture and shredded cheese. Microwave for 1 minute on high until the cheese melts.

Top with 1tbsp of Zacusca Chilli, 1tbsp of guacamole and 1tbsp of Greek yogurt. ¡Olé! Dinner is served!

❗ HINT ❗ For a vegan option, replace the mince with plant-based mince and the cheese and yogurt with your favourite dairy free alternatives. A delight!

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