Dona Cholita’s Aussie-Mex Nachos recipe

If you love great Mexican food, chances are that you’ve eaten Doña Cholita tacos in some of our best restaurants without even knowing. They’re our most authentic Mexican tortillas, made from 100% natural ingredients including certified organic non-GMO masa harina (maize flour) and water, made in the Byron Bay Hinterland by husband and wife duo, Australian-born Joey and her Mexican husband Jefte Juarez.

What’s extra-special about Doña Cholita’s products is the process of nixtamalization. Dating back to Aztec culture around 1200–1500 BCE, corn is dried, soaked in an alkaline solution, ground down and dehydrated to make flour in a process which activates its nutrients, making it more easily digestible for humans. You certainly won’t get this with regular commercial corn chips! And as Joey and Jefte will tell you, life is too short to eat bad Mexican!

“Our business is a tribute to our Mexican heritage and to our family who have shaped us to become who we are today. We are excited to share this recipe with you to help you to enjoy a taste of genuine Mexican culture through our food.”

Dona Cholita Tortilleria, 33 Broadway, Burringbar, NSW

Recipe by Joey Juarez, Photo by Kate Holmes

Print Recipe

Aussie-Mex Nachos

Course

Main Dish

Keyword

Mexican

Servings

Ingredients

• 400 grams Dona Cholita Totopo (corn chips)
• 2 tbsp good quality olive oil
• 500 grams minced beef
• 1 tin red kidney beans, liquid drained
• 1 white onion, diced
• 2 cloves garlic, diced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1 pinch dried oregano or epazote
• 1 large carrot, grated
• 100 grams mushrooms, sliced
• 2 tbsp organic tomato paste
• 700 grams good quality passata
• 250 grams cheddar cheese, grated

Course Main Dish Keyword Mexican Servings Ingredients 400 grams Dona Cholita Totopo (corn chips) 2 tbsp good quality olive oil 500 grams minced beef 1 tin red kidney beans, liquid drained 1 white onion, diced 2 cloves garlic, diced 1 tsp smoked paprika 1/2 tsp ground cumin 1/4 tsp ground coriander 1 pinch dried oregano or epazote 1 large carrot, grated 100 grams mushrooms, sliced 2 tbsp organic tomato paste 700 grams good quality passata 250 grams cheddar cheese, grated

Instructions

1. Preheat oven to 180 degrees.
2. For the sauce, - Heat the oil in a large saucepan. Sauté onion and garlic on medium heat. - Add spices and fry until fragrant. Add mince and stir until browned. - Add kidney beans. Mash half the beans into the pot, leave some whole. Stir until combined. - Add mushrooms and carrot. Allow to cook 2 – 3 minutes. - Add tomato paste and passata. Stir to incorporate. - Add oregano and salt to taste. Gently simmer for at least 10 mins.
3. Add the chips to a good-sized baking dish. Make a well in the centre of the chips and scoop sauce into the middle.
4. Cover with grated cheese and bake in the oven for 10 – 15 mins or until cheeses is golden and bubbling.
5. To serve: Sour cream, pico de gallo, salsa and guacamole.