All the fiesta fun of nachos – crispy, creamy, fiery – stacked smartly in a grab-and-go salad jar. 

Nacho salad jar

Serves 4 

Ingredients

For the mince: 

2 tsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
500g beef mince
1 sachet (50g) tomato paste
2 tsp each cumin, coriander and smoked paprika
1 tsp chilli flakes (optional)
1 can (400g) whole cherry tomatoes in tomato juice
Handful parsley, chopped
Salt and milled pepper

½ can (205g) corn kernels, drained and rinsed
1 jalapeño, seeds removed and finely chopped (optional)
1 lime, zested and juiced
200g cherry tomatoes, quartered
¼ small red onion, finely chopped
Handful coriander, finely chopped
1 can (400g) black or red kidney beans, drained and rinsed
½ cup sour cream (optional) 100g Cheddar, coarsely grated
Nacho chips, to serve 

Method

1. For the mince, heat olive oil in a skillet over medium heat and sauté onions for about 4 minutes. 
2. Add garlic and mince, allow to brown for about 4-5 minutes while stirring regularly. 
3. Add tomato paste and spices; stir while cooking on a high heat for 2-3 minutes. 
4. Lower the heat and add tomatoes. Cook uncovered for about 15 minutes, or until all the juices have evaporated, resulting in a thickened sauce. Add parsley and season. 
5. Separately, combine corn, jalapeño, lime zest and juice to taste. Season and set aside. 
6. Combine tomatoes, red onion and coriander. Season and set aside. 
7. Layer the nacho jars starting with the mince, followed by the corn salsa, beans, sour cream, tomato salsa and cheese. 
8. Serve with nacho chips on the side.

Cook’s tip: Limes can be costly when out of season; swap them for about 30ml of lemon juice if you like.  

Recipes & styling: Lichelle May

Photographs: Zhann Solomons

Also read: Microwave magic: Quick bean nachos 

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