Pork Nachos
Ingredients
- 500g Otway Pork mince
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1 bunch coriander, stalks chopped, leaves picked
- 3 garlic cloves, chopped
- 2 teaspoons sweet smoked paprika
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 lemon, juiced
- 400g can black beans
- 1-2 packets of corn chips
- 1 ½ cups grated cheddar cheese
- 250g truss tomatoes, chopped
- Avocado, sour cream, and limes to serve
Method
Preheat oven to 200C. Heat oil in a frypan pan over medium heat
Cook onion and coriander stalks in pan for 3-4 minutes, or until softened then add the garlic and cook for a further 1 minute or until fragrant
- Add mince. Cook, stirring with a wooden spoon, for 6 minutes or until browned
Add tomato paste, hot sauce, Worcestershire, brown sugar, lemon juice and ½ cup water. Reduce heat to medium-low. Simmer for 10 minutes until slightly reduced then stir through the black beans
Arrange corn chips in a heatproof platter. Top with mince. Sprinkle with cheese. Bake for 15 minutes, or until melted
Serve with avocado, sour cream, coriander leaves and lime. Top with fresh chopped tomatoes!
Recipe courtesy of Australian Pork Limited.
