Recipe
Nacho pan with Pico de Gallo
Cook a delicious Nacho Pan with Pico de Gallo that is served directly on the griddle pan. Outdoor cooking at its best, everyone can cook, and everything tastes good outdoors.
22 ingredients
4 servings
22 ingredients
4 servings
Recipe
Nacho pan with Pico de Gallo
Cook a delicious Nacho Pan with Pico de Gallo that is served directly on the griddle pan. Outdoor cooking at its best, everyone can cook, and everything tastes good outdoors.
Ingredients
Nacho pan
500 g minced beef
200 ml pre-cooked black beans
1 bag of salted tortilla chips
200 g grated cheese
Rapeseed oil for frying
1 bag of ready-made taco spices
or make your own:
1 tsp Ancho chilli
1 tsp paprika
1 tbsp cumin
1 tsp onion powder
1 tsp salt
Pico de gallo
2 tomatoes
1 clove of garlic
Lime juice
1 small red onion
1 green chilli
1 red chilli
Cilantro to taste
Olive oil
Salt flakes
Black pepper
To serve:
2 ripe avocados, chopped
1 red onion, finely chopped
1 lime, in wedges
Step-by-step
Taco spices
Make your own taco seasoning
by mixing together the ancho
chilli, paprika, cumin, onion powder
and salt.
Step 1
Finely chop the tomato, chilli,
garlic and red onion.
Squeeze lime juice over to taste.
Add cilantro, salt flakes, black pepper
and olive oil. Mix well and let the salsa
rest while browning the minced meat mix.
Step 2
Light the gas set and add the rapeseed oil.
Brown the minced meat, then mix in
the beans and taco seasoning.
Transfer the mixture up to the edges and
place a layer of tortilla chips in the centre
of the griddle pan.
Layer the tortilla chips, minced meat
and cheese on the griddle pan. Turn off the gas
and cover with lid to melt the cheese.
Step 3
Serve with avocado, red onion,
lime wedges and Pico de gallo.
