We’ve taken butternuts, mashed them with some flour & eggs, and made butternut nachos! Possibly the best nachos ever! Try this recipe
Prep time 1 minutes
Cooking time 20 minutes
Serves 6
Ingredients
Directions
Ingredients
For the Butternut Nacho Chips:
500ml (2 cups) cake flour
60ml (¼ cup) bread flour
1 large egg
2 egg yolks
125ml (1/2 cup) mashed cooked butternut
500ml (2 cups) Oil for frying
For the Spicy Beef:
500g Food Lover’s Market Ground Beef or Mince
25g tomato puree
15ml (1 Tbsp) brown sugar
1 medium red onion, chopped
1 medium red chili, sliced
15g Old El Paso Roasted pepper and tomato spice mix
15ml coriander, chopped
For the Fresh Salsa:
1 Large red pepper
1 Medium red onion
Hand full coriander, chopped
Squeeze of Food Lover’s 100% lemon juice
To assemble:
125ml (1/2 cup) Homemade Guacamole (see notes)
125ml (1/2 cup) Old El Paso Ready-Made or Homemade Chunky Salsa
30g grated cheddar cheese
250ml (1 cup) sour cream
3-4 limes
200g butternut, cubed and roasted
Directions
For the Butternut Nacho Chips:
Combine all ingredients in a food processor.
Blend until a dough forms, if the dough is too dry, add 5ml of water at a time until dough comes together.
Wrap and place in fridge to rest for 30 minutes.
Remove and roll out on a floured surface, be sure to roll the dough as thin as possible (1-2mm) Cut dough in 5cm thick strips.
Starting at one end, cut triangles in a zig zag form. Heat oil in a large pot. Deep-fry the butternut triangles in small batches until golden brown (1-2 minutes). Place on paper towel and set aside until needed.
For the Spicy Beef:
Heat a medium pan with oil. Fry onions until translucent.
Add ground beef and fry for 5-10 minutes until browned. Add Old El Paso Spice Mix and continue to fry.
Turn heat to medium and add tomato puree, brown sugar and sliced chilled. Cook for 10 minutes.
Turn the heat off and stir in your chopped coriander. Set aside until needed for assembly.
For the Fresh Salsa:
Chop all the ingredients and mix together. Season with salt and pepper.
To assemble:
Turn oven grill on. In an oven proof dish, place butternut nacho chips in a circle while leaving space in the centre for the ground beef.
Sprinkle cheddar cheese over and grill for 3 minutes until cheese is melted and crispy.
Remove from the oven, pour ground beef in the center and top with butternut, salsa, guacamole, fresh lime wedges and coriander. Serve and enjoy!
Additional Notes
Try this Homemade Guacamole Recipe
Make your own salsa! Try one of our top salsa recipes:
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