Speedy Chorizo Nachos

Nachos are always glorious, whichever toppings you throw on top so long as there is melted cheese; but if you're looking for a quick thrown together, fun lunch that is super simple, these nachos with a chorizo and tomato base will really hit the spot. 

If you want to add a delicious guacamole topping, you can get the recipe here. 

Speedy Chorizo Nachos

Here's how:

• 1 pack tortilla chips
• 100g cooking chorizo
• 1/2 tin chopped tomatoes
• 1 tbsp tomato puree
• 1 tsp chipotle paste
• 1 red jalapeno chilli
• 50g Cheddar

To top once baked:

• 2 tbsp sour cream or creme fraiche
• 1/2 jar of jalapenos 
• 2 tbsp jarred salsa

Firstly pre-heat the oven to 180 degrees. 

Roughly chop the cooking chorizo and add to a non-stick pan on a medium heat. 

Finely slice the red chilli and add to the pan. 

Once the chorizo is cooked on both sides, add the chopped tomatoes, tomato puree and chipotle paste, stir and cook for a few minutes.

In the meantime, grate the cheese and spread the tortilla chips out on a baking sheet.

Now spoon over the tomatoey chorizo sauce all over the tortillas and then scatter over the grated cheese. Place into the oven and bake for ten minutes or until the cheese is all melted.

Remove from the oven, and carefully move onto a plate, board or platter. 

Spoon over the salsa all over the nachos, then layer up with the sour cream, and finally scatter over the jalapenos and serve. Enjoy!

For some other Tex-Mex inspired recipes see below:

• Slow Cooked Mexican Beef
• Spicy Beef Quesadilla with Avocado Salad
• Easy Salmon Tacos
• Thomasina Mier's Fruity Chilli
• Meat Free Monday Mexican Veggie Burgers
• Mexican Mushroom Soup

Slow Cooked Mexican Beef

I'm a real advocate of cooking things low and slow, either on the hob or in the oven; it can really yield some fantastic results and this beef dish, was an experimental triumph.

I used braising steak here - an economical cut, but you could use skirt, shin or any other tougher cut that benefits from slow cooking.

I served this with a quick homemade guacamole, a dollop of sour cream, some sliced jalapenos and a simple salad, but it would go equally well with rice or a filling for a tortilla.

The below serves 3-4 adults.

Slow Cooked Mexican Beef

Here's how:

• 350g braising steak
• 1 white onion
• 1 yellow pepper
• 1 green pepper
• Tin of good quality plum tomatoes (I use Cirio)
• 150ml chicken stock (I use Knorr)
• 1 large clove garlic
• 1 red chilli
• 1 tbsp chipotle paste
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp celery salt
• 1/2 tsp dried oregano

For the quick guacamole:

• 1 ripe avocado
• Juice of 1 lime
• 1 clove garlic
• 1/2 red chilli
• Pinch sea salt

Place the oven on at 180 degrees for the moment to pre-heat.

Now prepare all of the vegetables - slice the onions and peppers and place into a casserole dish with the tomatoes.

Add all the seasonings and set aside for the minute.

Now drizzle just a little oil in a pan, and quick-fry the braising steak to just sear and brown the meat.

Once browned, place into the casserole dish, and cover with the chicken stock.

Give a good stir, place the lid (or some foil) on top and pop into the oven for 30 minutes.

Now remove from the oven and stir, then place the lid back on and return to the oven. In the meantime turn the oven down to 150-160 degrees and set a timer for 3 hours.

If possible, check the dish every 30 minutes and stir, to ensure the meat is still immersed in the liquid and avoid it drying out at all.

When you remove the dish from the oven, check the meat with a fork and spoon to see if it will easily fall apart; if not return to the oven for a further thirty minutes. Then remove from the oven and leave to stand with the lid on for a few minutes.

Whilst standing, this is the time to prepare your salad and any other accompaniments.

If preparing the guacamole, simply slice the avocado and use a pestle and mortar to bash up a bit. Crush in the garlic and slice the chilli as fine as you can, then squeeze over the lime juice and stir. Garnish with sea salt before serving.

Enjoy!

Tip: if you have more time, make a chunkier guacamole with chopped red onion, tomatoes and coriander - the one above is a quick one that can be ready in two minutes.