cheesy nachos and rice
| 400 g | lean minced beef |
| 1 | onion, chopped |
| 3 cloves | garlic, minced |
| 1 | red pepper, diced finely |
| 400 g | orzo pasta (or rice) |
| 400 ml | passata |
| 350 ml | chicken stock |
| 1 tbsp | sriracha (sriracha is hot sauce – any spicy sauce will do) |
| 160 g | reduced fat cheddar |
| 1 pinch | chilli flakes |
| 1 pinch | paprika |
| 1 pinch | onion granules |
| 10 | cherry tomatoes, quartered |
| 8 | olives, halved |
| 30 g | bag of Doritos |
| 1 bunch | chives or spring onions |
| add a little oil to a large frying pan and put on a medium-high heat |
| add the mince and onions and cook until the mince has browned |
| add the garlic and pepper and continue cooking for about 3 more minutes |
| reduce the heat to medium-low and add the orzo to the pan, along with the passata, chicken stock, sriracha, chilli flakes, paprika and onion granules and stir well |
| cook for about 12-15 minutes until the orzo has absorbed the liquid, stirring occasionally |
| remove from the heat – take three quarters of the cheese and stir it through the dinner, and then sprinkle over the top the remainder of the cheese, chopped tomatoes, olives, chopped chives/spring onions and crushed doritos (and anything else you’re using) |
| heat the grill to high and pop the frying pan underneath – you want it under for just a few minutes to melt the cheese (keep an eye on if it has a plastic handle) |
| serve! |