Beef Chilli Doritos

This recipe uses Doritos as the base instead of rice. You could call it a nacho recipe but the toppings are so heavy that you need to use a knife and fork. I prefer this with Tangy Cheese Doritos. Chilli Heatwave Doritos also works well.

Ingredients

180g Bag of Doritos Tortilla Chips Tangy Cheese
500g lean beef mince
400g tinned chopped tomatoes
400g tinned red kidney beans, drained and rinsed
1 chopped large onion
1 beef stock cube
1 tbsp ground cumin
1 tbsp hot smoked paprika
1 tsp chilli powder
1 tbsp dried oregano
2 tsp vegetable oil
salt and pepper
100ml water

To garnish (optional):

100g grated mature cheddar cheese
50g sliced green jalapenos from a jar
100g quartered cherry tomatoes
1 lime cut into wedges
Guacamole (mashed avocado with butter, salt and pepper)

Method

Cooking

Heat 1 tsp of oil in large frying pan.
Add the beef, breaking it up and increasing the heat. The objective is to brown the beef to the point that there is little to no moisture left in it. That way it will absorb the flavours when added back.
Remove the beef and set aside. Reduce the heat to medium, add 1 tsp of oil to frying pan.
Add the chopped onion and cook for 3 to 5 minutes, until soft.
Add the spices and cook for 1 minute.
Add the beef back to the pan.
Add the red kidney beans, tomatoes and water. Use your judgement on how much water if any to add. The chilli should be moist but not runny.
Stir lightly for 5 minutes. It it begins to boil, reduce the heat.
Remove from heat.

Serving

Spread the Doritos over a large plate.
Cover the Doritos with the beef chilli.
Sprinkle with the grated cheese, sliced jalapenos and quartered cherry tomatoes.

Serve with the guacamole and lime wedges.

Storage

This recipe doesn’t store well. The Doritos get soggy very quickly.
Eat immediately.

Vegetarian option

Replace the beef mince with Soya mince.
Add it to the pan at the same time as onions.