#WFD – Cheesy Tomato Nachos
Bake in the oven for 10 minutes until the cheese has melted.
POLOKWANE – Mexican food is a favourite among many people because of delicious and easy to make dishes that the entire family can enjoy.
Nachos is a dish from northern Mexico that consists of tortilla chips covered with mince and cheese or a cheese-based sauce often served as a snack.
What’s for Dinner suggests frying up red peppers, kidney beans, cumin, coriander and chilli flakes before mixing in Knorr’s delicious Tomato Base Sauce, adding to crunchy nachos, dressing with cheese and enjoy.
Ingredients
– 1 Red Onion, finely chopped
– 30ml olive oil
– 1 Red Pepper, finely chopped
– 1 x Knorr Tomato Base Dry Cook-In Sauce
– 400ml Water
– -1x 400g can Kidney beans, drained
– 1 tablespoon olive oil
– 1 tablespoon ground cumin
– 1 tablespoon ground coriander
– 2 teaspoons dried chilli flakes
– 1 x packet 230g corn chips/ nacho’s
– 80g (1 cup) coarsely grated cheddar
– guacamole, to serve
Method
– In a medium pan, over medium heat, brown the onions.Add the red pepper and cook for 4 minutes until red pepper starts to soften.
– Add 400 ml water to the pan, stir in the contents of the pouch and bring to the boil while stirring. Add the beans, cumin, coriander and chilli flakes.
– Reduce heat and simmer uncovered for 15 minutes.
– Place the nachos in an ovenproof dish and drizzle the sauce over. Sprinkle the cheese over and bake in the oven for 10 minutes until the cheese has melted. Serve with guacamole.
