For this recipe, you'll need a Sunbeam SteamFry Air Fryer + Steam.
You will need:
- 1 medium onion, diced
- 1 tbsp oil
- 500g minced beef
- 3 cloves of garlic, finely chopped
- ½ tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 2 tbsp tomato puree
- 250ml passata
- 200ml beef stock
- 2 tbsp BBQ sauce
- 100g grated Edam
To serve
- 1 x 200g bag tortilla chips
- 150g grated Edam
- 1 x 200g tub salsa
- 8 small tomatoes, diced
- 1 x 150g tub guacamole
- 1 x 150ml tub soured cream
- Chopped parsley (optional)
Let's make it:
Step 1:
Heat a frying pan on your hob, adding the oil and chopped onion. Gently sauté until the onion starts to soften.
Step 2:
Add the minced beef and begin breaking this up with a wooden spoon. Allow the beef to brown before stirring in the garlic, cumin, smoked paprika and oregano.
Step 3:
Add the puree, passata and beef stock and stir well. Lower the heat and allow this to cook for a further 15 - 20 minutes, stirring occasionally.
Step 4:
Stir in the BBQ sauce and grated Edam, adjust the seasoning, adding in a little salt and pepper if needed.
Step 5:
Remove from the heat and set aside to cool.
Step 6:
Tear 2 pieces of baking parchment or foil, or 4 smaller pieces if individual portions are needed. Place a small handful of the tortilla chips onto the paper, adding a sprinkle of cheese.
Step 7:
Add these to the airfryer and bake at 200°C for approx 5 mins until the cheese has melted and the chips are held together.
Step 8:
Begin assembling the nachos, by adding spoonful’s of the cheeseburger meat to the tortillas, adding a little grated Edam and further tortillas as you go. Bake these for a further 5-10 minutes until the cheese has melted. Repeat with the remaining portions.
Step 9:
Finish off each portion of nachos with dollops of salsa, guacamole and soured cream. Add a few chopped tomatoes and a sprinkle of parsley for colour before serving. Freeze any meat mixture not used for further use.
