Time: 10 min.
Complexity: easily
Servings: 6 - 8

This appetizer features traditional Mexican nacho ingredients, but a few bright accents give it a Thai twist. Fish and peanut sauce, along with a touch of sugar, lime juice, jalapeño, fresh cilantro, and mint, infuse these beef and cheese nachos with a whole host of flavors. Warm them briefly in the oven to melt the cheese, and serve immediately.

Ingredients:

• 450 g of beef
• 1 carrot
• Fish sauce to drizzle
• Half a red onion
• A sprig of mint
• A sprig of cilantro
• A package of tortilla chips

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, carrot, hot sauce, red onion, tortilla, Peanut sauce, jalapeno pepper, mozzarella cheese, mint, cilantro

We recommend

Preparation:

Step 1
• Combine sliced ​​roast beef with grated carrots, chopped red onion, mint and cilantro; add lime juice to taste, a splash of fish sauce and a pinch of sugar.
Step 2
• Place into large tortilla chips, top with mozzarella, and bake in the oven for 2 minutes, until the cheese is melted. Drizzle with peanut sauce and sprinkle with jalapeño slices.

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