Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. preheat your oven to 180°C and bring a medium saucepan of water to the boil for use in Step 1.

Washing Instruction

Wash your hands, green peppers and tomatoes well. Rinse your chives thoroughly and drain on paper towel.

Gino's Tip

Foil - while melted cheese is the best thing, ever, to eat. It's the worst thing to scrape off an oven tray. Line your oven tray with foil, and when the feast is over, all you have to do is crumple it up and toss it away.

Step 1 - Golden Rice and Crispy Mince

Once your water comes to the boil, add your basmati rice. As soon as the water boils again, give the rice a good stir, reduce the heat to a simmer and cook for 8-10 minutes. Drain through a colander. Heat a large frying pan over med-high heat, add a drizzle of olive oil, your DayToDay Rice Seasoning and mix through your rice until golden. Remove your pan from the heat and season with salt and pepper to taste. Transfer to a serving dish and reserve until later. Give your large frying pan a quick clean and place over med-high heat, add a drizzle of olive oil and cook your beef mince for 4-6 minutes until crisp. I find the best way to brown and crisp mince is, for the most part, to leave it alone. Start with a hot oiled pan, add your mince and let it brown, then flip the pieces over or move them around until they crisp sort of evenly, lastly you want to break the mince down with a wooden spoon.

Step 2 - Assembling your Nacho's

Scatter your nacho's into a medium baking dish, top with your drained black beans, diced green pepper, drained corn kernels, golden rice, and your crispy mince. Drizzle over your aurora sauce, top with your grated cheddar and sprinkle over your chives. Pop into your oven for 4-6 minutes until your cheese has begun to bubble.

To Serve

Divide your black bean nacho bake amongst your servings and top with your diced tomatoes and dollops of guacamole.