Nachos with avocado salsa

Name: Nachos with avocado salsa
Yield: Serves 6
Cuisine: Mexican recipes
Ingredients: 300g frozen https://www.deliciousmagazine.co.uk/recipes/rich-beef-ragurich beef ragù, defrosted; 150g tortilla chips; 60g mature Cheddar, grated; For the salsa; 1 ripe avocado; Juice of 1 small lime, plus lime wedges to serve; 1 tomato, roughly chopped; 1 red chilli, deseeded and finely chopped; Small handful of fresh coriander, roughly chopped

Easy
March 2007

Easy
March 2007

Serves 6
Ready in about 20 minutes

These cheesy nachos with beef ragù and avocado salsa make the best TV snack.

Nutrition: per serving

Calories: 869kcals
Fat: 58.9g (18.9g saturated)
Protein: 33.4g
Carbohydrates: 52.7g (6.9g sugar)
Salt: 3.4g

Nutrition: per serving

Calories: 869kcals
Fat: 58.9g (18.9g saturated)
Protein: 33.4g
Carbohydrates: 52.7g (6.9g sugar)
Salt: 3.4g

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Ingredients

300g frozen rich beef ragù, defrosted
150g tortilla chips
60g mature Cheddar, grated

For the salsa

1 ripe avocado
Juice of 1 small lime, plus lime wedges to serve
1 tomato, roughly chopped
1 red chilli, deseeded and finely chopped
Small handful of fresh coriander, roughly chopped

300g frozen rich beef ragù, defrosted
150g tortilla chips
60g mature Cheddar, grated

For the salsa

1 ripe avocado
Juice of 1 small lime, plus lime wedges to serve
1 tomato, roughly chopped
1 red chilli, deseeded and finely chopped
Small handful of fresh coriander, roughly chopped

Method

Preheat the grill to medium-high. Put the ragù into a small pan and heat for 5 minutes or until piping hot.
Arrange the tortilla chips on 2 heatproof plates or in 2 dishes. Spoon the hot ragù on top and sprinkle over the cheese. Grill for 2-3 minutes, until the cheese is melted and turning golden.
Meanwhile, halve, stone and peel the avocado, then cube. Mix with the other salsa ingredients and season.
Scatter the avocado salsa over the nachos and serve while hot with the lime wedges, if you like.

Method

Preheat the grill to medium-high. Put the ragù into a small pan and heat for 5 minutes or until piping hot.
Arrange the tortilla chips on 2 heatproof plates or in 2 dishes. Spoon the hot ragù on top and sprinkle over the cheese. Grill for 2-3 minutes, until the cheese is melted and turning golden.
Meanwhile, halve, stone and peel the avocado, then cube. Mix with the other salsa ingredients and season.
Scatter the avocado salsa over the nachos and serve while hot with the lime wedges, if you like.

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