Nachos with Chili Con Carne and Arla Cream Cheese Dip by @cuisinovia
1 serving
🫒
30 ml
Olive Oil
🧅
200 g
Onion
🧄
6 g
Garlic Cloves
🌶️
1.5 g
Chili Flakes
🥩
500 g
Ground Beef
🟤
4 g
Ground Cumin
🌶️
4 g
Paprika
🌶️
1 g
Smoked Hot Paprika
🟤
1.3 g
Cinnamon
⚫
1.5 g
Black Pepper
🍅
15 ml
Tomato Paste
🍷
80 ml
Dry Red Wine
🍲
250 ml
Beef Stock
🍅
400 g
Canned Chopped Tomatoes
🫘
400 g
Canned Red Kidney Beans
🧂
3 g
Salt
🫓
360 g
Tortilla Wraps
🛢️
Oil
🌶️
Black Pepper
🧄
1.5 g
Garlic Granules
🧀
180 g
Shredded Mozzarella And Cheddar Cheese
🧅
30 g
Spring Onions
🥛
60 g
Sour Cream
🧀
200 g
Cream Cheese
🧀
200 g
Sour Cream
🥚
80 g
Mayonnaise
🧅
30 g
Green Onions
🌿
4 g
Fresh Dill
🌿
4 g
Fresh Parsley
🌶️
0.25 tsp
Black Pepper
🧄
1.5 g
Garlic Powder
🌶️
0.5 g
Hot Paprika
🧂
0.25 tsp
Salt
Preparation Steps
Step 1/30
Finely chop the onion and garlic cloves for the chili.
Step 2/30
Heat 2 tbsp olive oil in a large pot over medium heat.
Step 3/30
Cook the chopped onion in the hot oil until softened, about 5 minutes.
Step 4/30
Add the chopped garlic and chili flakes, then stir for 1 minute.
Step 5/30
Add 500 g ground beef and break it up with the wooden spoon.
Step 6/30
Cook the beef until browned and no pink remains, about 6 minutes.
Step 7/30
Stir in the ground cumin, paprika, smoked hot paprika, cinnamon, and 1/2 tsp black pepper.
Step 8/30
Add 1 tbsp tomato paste and cook for 1 minute while stirring.
Step 9/30
Pour in 80 ml dry red wine and scrape the bottom of the pot.
Step 10/30
Add 250 ml beef stock and 400 g canned chopped tomatoes.
Step 11/30
Bring the chili to a boil, then reduce the heat to a gentle simmer.
Step 12/30
Simmer uncovered for 25 minutes, stirring occasionally, until thickened.
Step 13/30
Drain the canned red kidney beans and stir them into the chili.
Step 14/30
Simmer the chili for 10 more minutes and season with salt to taste.
Step 15/30
Preheat the oven to 180°C / 350°F.
Step 16/30
Cut the 6 tortilla wraps into bite-sized triangles.
Step 17/30
Arrange the tortilla triangles in a single layer on two baking trays.
Step 18/30
Brush the tortilla triangles lightly with olive oil.
Step 19/30
Season the tortilla triangles with black pepper and garlic granules.
Step 20/30
Bake the tortilla triangles for 8 minutes until golden and crisp.
Step 21/30
Add 200 g Arla cream cheese, 100 g sour cream, and 80 g mayonnaise to the blender.
Step 22/30
Add 2 green onions, 1 tbsp dill, and 1 tbsp parsley to the blender.
Step 23/30
Add 1/4 tsp black pepper and 1/2 tsp garlic powder to the blender.
Step 24/30
Add 1/4 tsp hot paprika and 1/4 tsp salt to the blender.
Step 25/30
Blend the dip until smooth and creamy, about 1 minute.
Step 26/30
Spread the baked tortilla chips over a serving platter.
Step 27/30
Spoon the hot chili con carne over the tortilla chips.
Step 28/30
Sprinkle 175 g Arla shredded mozzarella and cheddar cheese over the chili.
Step 29/30
Bake the loaded nachos for 5 minutes until the cheese melts.
Step 30/30
Top the nachos with finely chopped spring onions and serve with sour cream and herb dip.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
850 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Temps
Non spécifié
Difficulty
Level
None ()
Steps
30 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@cuisinovia
Origin
Cuisine
Mexican, Tex-Mex, Cypriot
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos