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Mexican nacho bowls

Mexican nacho bowls with the ultimate Clover cheese sauce

Mexican nacho bowls with the ultimate Clover cheese sauce

Recipe by Clem Pedro

For the chilli con carne
3T canola oil, extra if needed
500g ground beef mince
1 onion, finely diced
4 cloves of garlic
1 carrot, finely diced
1 stalk celery finely diced
2t ground cumin
2t ground coriander
1T paprika
1T tomato paste
2T Worcestershire sauce
Salt and freshly ground black pepper
Just enough water to cover the ingredients
4 tortilla wraps

For the Ultimate nacho cheese sauce
4T butter
1T canola oil
1 onion, finely diced
3 cloves garlic, finely diced
1t ground cumin
1t cayenne pepper
3T cake flour
2 1/2 cups Clover full cream milk
1 cup grated Clover cheddar cheese
Salt and freshly ground black pepper to taste

Finely shredded baby spinach to garnish

Freshly chopped coriander, to garnish
Avo to serve
Thinly sliced spring onion to garlic.
Lemon wedges to serve

Heat the oil over a high heat before adding the mince to the pan in batches, browning until well caramelised before removing and adding the next batch of mince. Once all the mince has been browned, set it aside before reducing the temperature to a medium heat and add the onion and garlic. Extra oil can be added at this point if needed. Cook the onions and garlic until golden then add the carrot and celery and cooking for another 5 minutes before adding the spices and toasting in the pan until fragrant. Stir through the tomato paste and Worcestershire sauce and season lightly. Return the mince to the pan and pour in the water, just covering the ingredients. Simmer gently until most of the water has evaporated leaving a rich, dark chilli.
Prepare the taco bowls by coating an oven proof bowl with kitchen spray, coat the underside of another bowl of the same type. Add a tortilla wrap to the bowl and cover with the second bowl, sandwiching the tortilla into the shape of the bowl. Place in an oven preheated to 200C to bake for 15 minutes or until it holds its shape. Remove the tortilla from the bowls and bake for another 5 minutes or until golden and crisp.

For the cheese sauce:
Heat the buttered oil over a medium heat then add the onion and garlic, cooking until golden. Add the spices and toast until fragrant then add the flour, stirring for a minute cooking out the flouriness of the mixture. Slowly begin pouring in the milk while continuing to stir to prevent any lumps forming. Once all the milk has been added you should have a smooth sauce with the only lumps being the bits of onion. It should be at pouring consistency, if it seems to thick simply add more milk and heat through.
While still stirring begin to gradually add the cheese, mixing through so that it melts evenly.
To assemble the bowls: add some spinach to the bottom of the toasted tortilla bowl. Spoon in some chilli con carne and top with avo and coriander. Pour over the cheese sauce and sprinkle over the spring onion and extra coriander before serving.

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