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Beef Nachos with pickled cabbage

Beef
30 Min
4 People
  • Details
  • Cook
  • Ingredients
Authentic corn totopos chips topped with Mexican beef mince, pickled cabbage and fresh salsa toppings. Finished with a dollop of “cheesy” cashew sauce.
1. Soak cashew mix in 1/3 cup water, 1 1/2 tbsp vinegar and 1/2 tsp turmeric. Set aside.


2. Place cabbage in a non metallic bowl. Toss with 1/2 tbsp sugar, 2 tbsp vinegar and salt. Set aside. Dice tomatoes. Remove corn from cob. Chop coriander and slice jalapeño. Set aside.

3. Heat frypan over medium-high heat with 1 tbsp oil. Dice onion, add to pan along with beef, 1 tbsp cumin, 1 tbsp paprika and tomato paste. Cook for 6-8 minutes until browned and cooked through. Add 1/4 cup water and stir through. Season with salt and pepper.

4. Blend cashew mix together until smooth using a stick mixer or blender. Season with salt and pepper to taste.

5. Divide totopos chips among plates. Top with beef, pickled cabbage and fresh
toppings. Finish with a dollop of cashew sauce. Alternatively, bring all ingredients to the table for a share style meal.

NOTES
The cashew sauce should have the same consistency as sour cream. If you prefer it thinner you can blend in more water.
No beef option - beef mince is replaced with chicken mince.
CASHEWS/NUTRITIONAL YEAST, 1 packet (110g)
SHREDDED RED CABBAGE, 1/2 bag (200g) *
TOMATOES, 2
CORN COB, 1
CORIANDER, 1/2 packet (30g) *
JALAPEÑO CHILLI, 1
RED ONION, 1/4 *
BEEF MINCE, 600g
TOMATO PASTE, 2 sachets
TOTOPOS CHIPS, 1 bag (200g)

FROM YOUR PANTRY
oil (for cooking), salt, pepper, white wine vinegar, ground cumin, smoked paprika, ground turmeric, sugar (of choice)

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