Tortilla Chips with Beans, Sour Cream, Cheese and Tomatoes
Tortilla chips with beans, sour cream, cheese and tomatoes is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g kidney beans (canned)
- 1 red chili pepper
- 2 onions
- 1 Garlic clove
- 2 tbsp plant oil
- 300 g mixed ground meat
- 200 g diced tomatoes (canned)
- 250 ml meat stock
- 0.5 tsp thyme
- 0.5 tsp rosemary
- Salt
- black pepper (ground)
- 2 Tomatoes
- 0.5 cucumber
- 8 lettuce leaves
- 150 g cheese (e.g., Gouda, whole)
- 1 bag Nachos (~430 g)
- 4 tbsp Sour cream
Instructions
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1.
Rinse the beans and drain them well in a sieve. Wash the chili, cut it lengthwise, deseed and finely chop. Peel and dice the onions and garlic.
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2.
Heat the plant oil in a pan and brown the ground meat crumbling. Add the onions, garlic and chili and sauté briefly. Pour in the tomatoes and stock, add herbs, salt and pepper, and simmer on medium heat for 25-30 minutes.
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3.
Meanwhile wash the tomatoes, quarter them, remove stems and cut into pieces. Wash the cucumber and cut into bite-sized chunks. Rinse the lettuce, dry it, tear into pieces. Grate the cheese.
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4.
Add the beans to the chili, simmer another 10 minutes and taste again. Arrange nachos on bowls, top with chili and salad. Sprinkle with cheese and garnish each bowl with a dollop of sour cream.
