Donegal Nachos

Yields: 1 Serving Difficulty: Easy

Recipe by Daniel Lambert

A brilliant cost effective dinner for any family on a Friday night looking to make a treat.


0/21 Ingredients
Adjust Servings
    For the Nacho Mince
  • For the Potato Slices
  • For Garnish


0/5 Instructions
  • Start off by adding your mince beef to a hot pan with a small drizzle of olive oil, then add in your diced smoked bacon pieces. Once the beef and bacon is nicely browned and cooked, add your diced onion into the pan.
  • Once your onion has been in the pan for 1 minute, pour 300ml of Guinness into the pan. Let this reduce for about 10 minutes on a medium heat to cook of any excess alcohol. Once the stout has reduced, add in 100ml of beef stock, this can be bought usually in cubes in your local supermarket, or if you feeling adventurous you can make your own, there is loads of recipes online. Then add in 150g of chopped tomatoes, sprig of thyme, 2 tbls worchester sauce, season with salt and then add in all the spices,1tsp Cayenne Pepper, 1tsp Garlic Powder, 1tsp Paprika, 1tsp Brown Sugar, 1tsp Onion Powder. Let your nacho mince simmer for 20 mins until it becomes a thick texture.
  • Cut your potatoes lengthways into ¼ inch discs and then fry them at 180 degrees in vegetable oil for 8-10 minutes until golden brown and crispy. Season them with salt and place them on the bottom or a grilling tray.
  • Once your mince mix is ready, add this to the top of your potatoes, try to work fast in order to avoid soggy spuds underneath the sauce. Then grate 150g killard cheddar farmhouse cheese over the mince and grill until the cheese is slightly browned so you can achieve the stringy cheese affect.
  • Garnish with sour cream, guacamole, fresh Irish spring onion finely sliced & jalapenos if you wish. Serve immediately and enjoy!

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