Baked nachos with beans and meat

Ingredients

• 2 tablespoons of olive oil
• 5 tablespoons of Tex-Mex spice blend
• 1 onion
• 1 bell pepper
• 3 cloves of garlic
• 250 g of ground meat
• 400 g of firm, slightly dry tomatoes (such as those used for stuffing)
• 1 can of brown beans (800g, equivalent to 500g after draining)
• 1 large bag (approximately 500g) of tortilla chips
• 350 g of young, semi-aged cheese (such as Gouda)
• 1 red chili pepper or jalapeño
• 45 g of fresh cilantro
• 6 tablespoons of guacamole and/or sour cream

Heat the oil in a large, covered frying pan over low heat. Add the Tex-Mex spices and let them infuse for a moment.

Finely chop the onion, dice the bell pepper, and mince the garlic.

Add these vegetables to the spiced oil and sauté them briefly until lightly browned.

Add the ground meat and break it up. Reduce the heat to allow it to cook through completely.

Dice the tomatoes into small cubes, add them to the frying pan, and briefly sauté them over high heat, stirring occasionally. Reduce the heat, cover, and let them cook.

Preheat the oven to 200 °C.

Rinse the beans in a large colander and allow them to drain thoroughly.

Grate the cheese.

Place the beans back in the frying pan and heat them over high heat, stirring frequently, until they are heated through.

Spread the tortilla chips evenly over the bottom of a baking dish.

Finely chop the hot pepper and sprinkle it over the chips.

Spread the bean mixture evenly over the chips, then sprinkle with cheese.

Bake for 8 to 10 minutes, or until the cheese is melted.

Finely chop the cilantro.

Garnish with cilantro and add small spoonfuls of guacamole and/or sour cream.