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Description

WHAT COULD BE EASIER THAN NACHO CHIPS, MELTED CHEESE, BEEF AND BEANS, SALSE AND ALL YOUR FAVOURITE TOPPINGS AND CALLING IT DINNER?!

Easy to make at camp or at home.
Easily adapted for vegetarians.

Resources

INGREDIENTS

FOR THE NACHOS
1 tbsp. extra-virgin olive oil
1 large onion, chopped
500g lean steak/beef mince or equivalent Quorn/veggie mince
2 garlic cloves, crushed
14g Mexican Seasoning OR 1 tbsp. similar taco/cajun seasoning. Can be homemade - check online for recipes
400g can refried beans
60 ml water
1 large/220g bag lightly salted tortilla chips
400g cheddar (grated)
50g pickled jalapeños (optional)
400g can black beans, drained
Salt

FOR TOPPING
1 ripe avocado, diced
1 large tomato, diced
2 or 3 spring onions, thinly sliced 
15g fresh coriander leaves (optional, recommended)
Soured cream, for drizzling (recommended)
Chilli sauce, for drizzling (optional)

Instructions

TOP TIP: Avoid soggy nachos by briefly baking them before assembling

PREPARATION
Make the beef and bean mix: 
1. Heat the vegetable oil on medium high heat until it begins to shimmer.
2. Add the mince to the pan and season it with the taco/spice blend.
3. Cook for about 8 minutes until the meat has browned and drain any fat.
4. Add the refried beans to the meat with the water.
5. Heat the mixture until the beans are smooth and warmed through.
6. Reduce the heat to low and keep the beef-bean mixture warm while you prepare the chips.

Assemble and bake the nachos: 
1. Dividing the nachos chips and beef-bean topping in half…
2. Evenly spread 1/2 of the chips into an oven proof pan.
3. Top with 1/2 the bean mix & half the cheese.
4. Repeat for the second later - ensuring the cheese is on the top.

Bake in the oven at 180C for 10 to 15 minutes or until the cheese has melted and bubbling.

Serve sprinkled with the avocado-tomato topping mix.


GOT A CAMPFIRE?
Use a dutch oven or other similar fire proof heavy pan (with a lid).
Prepare and assemble as above putting the nacho/beef-bean layers into the lightly oiled dutch oven.
Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted.
Serve sprinkled with the avocado-tomato topping mix.


SHARE A PHOTO OF YOUR COOKING (before, during and after).
TELL EVERYONE WHAT YOUR NACHOS WERE LIKE AND IF IT WAS GOOD!

------- LEADERS/PARENTS ------- It hardly needs to be said, but please ensure this activity is done safely and under appropriate supervision. Be sure to supervise use of the oven or fire and take particular care when handling hot surfaces, cooking equipment or shape utensils. The ingredients listed are a guide only - you should ensure that they are adjusted to meet any allergy, intolerances or other restrictions there are with what your child may eat. Have fun! Leaders will need to create a Risk Assessment suitable to the setting and circumstances where this activity will be done.

Tags

• at home programme
• camp cooking
• cooking

Badge Links

• Adventure - Outdoor activity
• Backwoods Cooking - Billy can
• Cook - Cook
• Outdoors - Cook on fire
• The Great Indoors - Practical skills