Published: 18.04.2024
Updated: 18.04.2024
3 min read

Courtney Roulston whips-up delicious nachos for viewers in the Sunrise kitchen

Nachos are on the menu.

Courtney Roulston cooks beef and 'I can't believe it's not beef' nachos on Sunrise

Courtney Roulston whips-up delicious nachos for viewers in the Sunrise kitchen

Nachos are on the menu.

Courtney Roulston stopped by the Sunrise kitchen on Thursday, sharing her delicious recipe for beef nachos.

The beloved chef cooked two versions of the family favourite, including classic beef and vegetarian.

Roulston admitted the recipe’s hero is Leggo’s Tomato Paste, which is a great versatile ingredient.

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Ingredients available from Coles.

Recipe below:

Plant-based nachos

Serves: 4

Prep Time: 5 minutes

Cooking Time: 20 minutes

Cooking Tips: sprinkle with fresh parsley before serving. Sprinkle with cheese and grill until golden, if desired.

Ingredients

300g packet frozen Birds Eye Plant Based Mince

1 tablespoon Coles Mexican Seasoning Mix Mild

50g sachet Leggo’s Tomato Paste

400g can Edgell Mexican Bean Mix, undrained.

200g Coles Stone Ground Tortilla Chips

Method

Step one: cook frozen Birds Eye Plant Based Mince following packet directions.

Step two: stir through seasoning and Leggo’s Tomato Paste and cook for 2 minutes.

Step three: Add ½ cup water and undrained Edgell Mexican Mix. Cook stirring occasionally, until sauce has reduced by half and thickened.

Step four: Arrange corn chips in a 2 litre capacity baking dish and top with plant based mince mix. Serve.

Beef nachos with spicy cheese sauce

Serves: six to eight people

Recipe By Courtney Roulston

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients

12 tablespoon olive oil

1 brown onion, finely diced

3 large cloves garlic, finely chopped

500g Coles beef mince

Sea salt and black pepper to taste

2 tablespoons Leggo’s tomato paste

1 teaspoons each: ground cumin, paprika, dried oregano, onion powder

Spicy Cheese sauce

1 tablespoon cornflour

2 cups cheese of your choice (Cheddar, Monteray Jack, tasty ect)

1 x 375g can evaporated milk

2 tablespoons pickled jalapeno peppers, finely chopped

Garnish

400g Corn chips, warmed

1 cup red Perino tomatoes, chopped

1 small red onion, sliced

1 cup coriander sprigs

1 avocado

1 lime

Method

Step 1: Heat the oil in a large frying pan over a medium heat. Cook the onion and garlic for 2 minutes, or until soft. Add in the beef mince and cook, breaking up with the back of a wooden spoon, for 5–6 minutes, or until cooked through. Sprinkle in the spices and season with salt and pepper. Cook for 1 minute before adding in the tomato paste and cook for a further 2–3 minutes. Add ½ cup water and turn down to a gentle simmer for 5 minutes to finish cooking.

Step 2: Place the cornflour, cheese and evaporated milk into a small saucepan over a medium heat. Stir for 6–8 minutes, or until everything is melted and smooth. Stir through the jalapeños and check for seasoning.

Step 3: Place the corn chips onto a large oven tray and warm in the oven for 5 minutes. Place the flesh of the avocado into a bowl and mash with the juice of ½ lime and a pinch of salt.

Step 4: To serve, spoon some of the spicy cheese sauce and beef mince over the corn chips in layers. Scatter over tomatoes, red onion, avocado mixture, coriander sprigs and add on remaining lime wedges.

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