Beef Kacang Pool Nachos

Beef Kacang Pool Nachos

Serves 6 Serves 6
Ready in 30 min. Ready in 30 min.

Ingredients

  • 340 g Mission Corn & Rice Chips
  • 2 tbsp Ghee
  • 200 g Emborg 3 Cheese Bake
  • 600 g Minced Beef
  • 1 tsp Fennel Powder
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tbsp Meat Curry Powder
  • ½ Tomato, diced
  • 350 g Broad Beans, mashed
  • 1 tbsp Chilli Sauce
  • 1 tbsp Tomato Sauce
  • 100 ml Water
  • Salt & Pepper, to taste

For blending

  • 2 Garlic Cloves
  • ½ Onion
  • 1 inch Ginger

Seasoning

  • 1 Green Chilli, diced
  • 1 Onion, diced
  • 5 Cili Padi, chopped
  • 1 Tomato, diced

In a pan, heat Emborg Cook & Bake and ghee over medium heat and fry the blended ingredients until fragrant.
Add fennel, cumin, coriander and meat curry powders.
Continue frying before adding beef and tomatoes.

Then, add mashed broad beans, chilli sauce and tomato sauce and water.
Season with salt and pepper.
Once cooked, set aside.

In a baking dish, layer Mission Corn & Rice Chips and place the cooked kacang pool mixture on top.
Sprinkle Emborg 3 Cheese Bake and bake in a preheated oven at 180°C for 15 minutes. 

Once cooked, take out from the oven and sprinkle the condiments on top. Ready to serve.