Recipe

Serves: 3/6 people | Prep time: 20 minutes | Cooking time: 25 minutes

American | Main

Ingredients

For the chilli

• 200g Deltas cool/salted
• 250g 5% Beef mince
• 300g Bramwells Chilli con carne sauce
• 1tsp Smoked paprika
• 1tsp Garlic granules

For the cheese sauce

• 50g Spicy cheddar
• 60g Seriously spreadable
• 20ml Milk

Toppings

• 1 Green chillies- sliced
• 1 Red onion-diced
• 30g Crinkle cut gherkins
• 1 Avocado- cubed
• 1 Mango-cubed
• 4 Cherry tomatoes- sliced
• 2 Rashers of steaky bacon cooked and sliced into strips
• 30g Parsley -roughly chopped

Extra Sauces

• 30ml Sweet Baby Ray BBQ Sauce
• 50g Soured cream  

Method

1. Fry the mince in a pan on a high heat with a little oil, stirring with a wooden spoon every few minutes.  
2. Once the mince is brown add the sauce along with the smoked paprika and the garlic granules.  
3. Allow this to simmer for 15 minutes on a medium low heat.
4. Whilst the chilli is heating take a small saucepan on a very low heat and add the cheeses and the milk, stir until you have a thick bubbly cheese sauce.
5. Take a large bowl/lipped plate and fill it with the nachos, top with the hot chilli, followed by the cheese sauce.  
6. Sprinkle on all of the other toppings and finish by drizzling the sauces over everything and adding the chopped herbs.