9Add salsa and tomato paste and mix until well combined.
10Mix together grated cheddar cheese with cornflour.
11Add fat free evaporated milk slowly on low heat until it's smooth and creamy.
12Optionally add some hot sauce and paprika for flavor.
13Equally divide the meat, crispy potatoes and nacho cheese sauce into 4 servings.
14Pour on some light sour cream on top.
Ingredients
1 KG Peeled & Diced Potatoes
1 Tsp Salt
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Oregano
1 Tsp Smoked Paprika
720 g Extra Lean Beef Mince
0.5 Diced Onion
4 Diced Garlic Cloves
0.5 Diced Jalapeño
1 Tsp Salt
0.5 Tsp Black Pepper
0.5 Tsp Cumin
1 Tsp Smoked Paprika
1 Tsp Oregano
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Ground Chilli Powder
300 g Salsa
80 g Tomato Paste
45 g Light Sour Cream
Finely Diced Cilantro/Coriander
140 g Grated Light Cheddar Cheese
1 Tsp Cornflour
250 ml Fat Free Evaporated Milk
25 g Hot Sauce
0.5 Tsp Smoked Paprika
Tips
Carisma potatoes can be substituted for russet potatoes, sweet potatoes etc.
When making the nacho cheese sauce it is crucial to keep the stove on LOW heat & stir continuously without stopping - having the heat too high can cause the sauce to burn.
The method of boiling the potatoes before baking/air frying allows them to soften slightly which will make them be crispy on the outside while being soft on the inside, perfect for reheating when meal prepping.