Best Ever Pork and Mushroom Nachos With Harissa and Smashed Avocado

  • Serves: 46
  • Cooks In: 25 minutes
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Ingredients

200g cup mushrooms
2 Portabella mushrooms
1tbs olive oil
1 red onion, finely chopped
2 garlic
1 red capsicum, chopped
1x400g can corn, drained and rinsed
¼ cup tomato paste
1tbs harissa
1tsp ground coriander
1tbs brown sugar
1 tsp paprika
300g pork mince
300g corn chips
250g grated cheese
1 bunch coriander, leaves picked
1 avocado, stone removed, peeled
Juice of 1 lemon
Sour cream to serve

Method

1

Place mushrooms in a food processor and blend to form a paste. Heat oil in a fry pan over high heat. Add mushroom, onion, garlic, capsicum, corn, tomato paste, harissa, sugar and spices. Cook for 6 minutes until softened and beginning to caramelise. Add pork mince and use a spoon to break up the mince. Cook for a further 6 minutes stirring frequently until cooked through and mince is coated in sauce.

2

Combine avocado and lemon juice in a bowl, using a fork to mash together. Season and set aside.

3

Preheat a grill on high. Place half the corn chips in an oven safe dish, cover with a third of the cheese. Place under the grill for 3 minutes. Add half the mince then layer with the remaining corn chips and half the remaining cheese. Grill for a further 3 minutes. Finish with remaining mince and cheese and grill for 4 minutes until golden and the cheese is melted.

4

To serve top cheesy nachos with avocado, coriander leaves and sour cream.

Ingredients

 200g cup mushrooms
 2 Portabella mushrooms
 1tbs olive oil
 1 red onion, finely chopped
 2 garlic
 1 red capsicum, chopped
 1x400g can corn, drained and rinsed
 ¼ cup tomato paste
 1tbs harissa
 1tsp ground coriander
 1tbs brown sugar
 1 tsp paprika
 300g pork mince
 300g corn chips
 250g grated cheese
 1 bunch coriander, leaves picked
 1 avocado, stone removed, peeled
 Juice of 1 lemon
 Sour cream to serve

Directions

1

Place mushrooms in a food processor and blend to form a paste. Heat oil in a fry pan over high heat. Add mushroom, onion, garlic, capsicum, corn, tomato paste, harissa, sugar and spices. Cook for 6 minutes until softened and beginning to caramelise. Add pork mince and use a spoon to break up the mince. Cook for a further 6 minutes stirring frequently until cooked through and mince is coated in sauce.

2

Combine avocado and lemon juice in a bowl, using a fork to mash together. Season and set aside.

3

Preheat a grill on high. Place half the corn chips in an oven safe dish, cover with a third of the cheese. Place under the grill for 3 minutes. Add half the mince then layer with the remaining corn chips and half the remaining cheese. Grill for a further 3 minutes. Finish with remaining mince and cheese and grill for 4 minutes until golden and the cheese is melted.

4

To serve top cheesy nachos with avocado, coriander leaves and sour cream.

Best Ever Pork and Mushroom Nachos With Harissa and Smashed Avocado

Tags:

 Blendability, Pork

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