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spicy koo mince and nachos RECIPES


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SPICY KOO MINCE AND NACHOS

  • Medium
  • Cooking Time: 30min
  • Preparation Time: 20min
  • Serves: 5 Servings
SPICY KOO MINCE AND NACHOS

Ingredients:

Toppings

  • 1 sachet Beef Wet Stock
  • 1 can KOO RED KIDNEY BEANS, drained and washed
  • 1 can KOO BAKED BEANS IN HOT CHAKALAKA SAUCE
  • 1 medium Onion, sliced
  • 30 ml Sugar
  • 15 ml Sunflower Oil
  • 3 ml Garlic
  • 1 Celery Stick, finely sliced
  • 500 ml warm Water
  • 500 g lean Beef Mince
  • 5 ml Chilli Powder (optional)
  • Salt and Freshly Ground Black Pepper to taste
  • 5 ml Paprika
  • 1 can Canned Tomatoes

Nachos

  • 5 ml Salt
  • 400 ml Oil
  • 3 ml Ground Cumin
  • 5 ml Paprika
  • 4 x Tortilla Wraps, cut into quarters and then in quarters again, to form triangles

Kitchen gadgets:

Heavy based frying pan, Pastry brush, Baking tray

Method:

  1. In a large heavy-based frying pan, heat 10 ml of oil and fry the onion and garlic until lightly golden. Add in the paprika and celery. If you are using the chilli powder, add it in now. Once the vegetables are tender, remove them from the pan and set aside.
  2. Add 5 ml oil and brown the mince. Break the meat apart with a fork.
  3. Once the meat is brown, add in the onion mixture, canned tomatoes and diluted BEEF CONCENTRATED WET STOCK.
  4. Allow to simmer on a low heat and add in the sugar.
  5. Once the sauce has reduced and the mince is tender, add in the KOO BAKED BEANS IN HOT CHAKALAKA SAUCE and the KOO RED KIDNEY BEANS. Allow to heat through.
  6. Season with salt and pepper and serve with nachos.

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