Fire poppy fiery baked nachos

Ingredients for 2 servings:

• 2 onions
• 1 bell pepper(s), red
• 1 pepper, red
• n. B. Oil
• 250 g minced meat, half and half
• n. B. Salt and pepper, freshly ground
• e.g. chili powder
• ½ bottle of sauce (Texikana Salsa)
• e.g. chili sauce
• 200g nachos
• 200 g Gouda, grated
• 100 g sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the onions and dice them into small cubes. Wash, dry, and dice the bell peppers and chili peppers. Heat the oil in a pan. Sauté the onions until translucent. Add the ground beef and fry until crumbly. Then add the finely chopped bell peppers and chili peppers and sauté for another 5 minutes. Season with salt, pepper, and chili powder. Then add the Texicana salsa sauce and simmer over medium heat for 3-5 minutes. Season with chili sauce to taste. Preheat the oven to 200°C (top/bottom heat). Arrange the nachos on an ovenproof plate and spread the meat sauce over them. Sprinkle with grated cheese and bake everything in the oven for 5 minutes. Dollop the sour cream over the baked nachos, and you’re done.