Nacho recipe by Chef Fabio Bravo. This mouth-watering “ Nacho recipe can be ready in 30 moments and provides 3-4 people
- 1/2 natural pepper
- 1 tsp. beans powder
- 1 tsp. pepper
- 1 tbsp cajun liven (optional)
- 1 to 2 glasses salsa sauce
- 1 to 2 glasses of dairy products (example: mozarella and/or pebble cheddar)
- ground meat (extra trim, about 300 g)
- tortilla snacks (1 bag, about 340 g)
- 1/4 onion
- Part 1 (30 min)
Defrost the hamburger (1). Pre-heat the range to 425ºF (2). Cut the red onion and natural boost (3). Thank the dairy products and put it on a dish or a calculating cup (4). Start the tortilla processor bag and propagate the snacks on a cooking plate (5). Delay for the range to arrive at the right warm range and put the plate with the snacks in the range (6), and prepare them until fantastic darkish (about 5 to 10 min). The cooking time will vary based on your brand/kind of tortilla snacks. If you wish, you can move on to Aspect 2 while maintaining an eye on the snacks.
- Part 2 (30 min)
The hamburger should be done de-frosting. Squish and propagate it equally on a non-stick griddle (1). Spread the beans dust, boost, cajun liven (optional) (2). Convert on the method warm (3). Prepare the meat for about 10 min (4). Add the vegetables and natural boost items and cook them for about 2 min (5), and then shut down the range. If you have not done so, take the snacks out of the range when they are more or less fantastic darkish (6). Spread the hamburger and vegetables all over the snacks (7). Add the salsa marinade on the mix and use a hand to equally propagate the marinade over the snacks (8). Bake it for 10 to 12 min (9).
Place the plate on some coasters and provide.