Baked Nachos with Sour Cream Dip

Summary

Ingredients

• 250 g nacho (s)
• 350 g minced meat, half and half
• 300 g cheese, (Gouda), rated
• 150 g corn
• 2 hot peppers, red
• 2 hot peppers, green
• 1 red pepper (s)
• 2 small onions
• 2 small cloves garlic
• 300 g tomato (s), sieved
• 2 tablespoon white wine vinegar
• 2 tablespoon sour cream
• 1 cup crème fraîche
• some tomato paste
• oil
• salt and pepper
• sugar
• Tabasco

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Instructions

1. Preheat the oven to 200 degrees.
2. Peel the onions and cut into small cubes. Wash and dry the bell peppers and peppers and also cut into cubes. Drain the corn in a colander.
3. Let the oil get hot in a pan. Let the onions become translucent in it and add a pressed clove of garlic. Then add the minced meat and fry everything until crumbly. Then add the chopped paprika, the chili peppers and the corn and cook for another 5 minutes. Then add the tomatoes, the tomato paste and a tablespoon of vinegar and simmer over a medium heat for 5 minutes. Season to taste with salt, sugar, pepper and Tabasco.
4. Arrange the nachos on an ovenproof plate (or casserole dish) and spread the minced meat sauce over them. Then pour the grated cheese over it and bake everything in the oven for 5 minutes.
5. For the sour cream dip, mix the crème fraîche well with the sour cream, a tablespoon of vinegar and a pressed clove of garlic and season with salt and pepper as required. Put in dots on top of the baked nachos or serve as a dip.