30% OFF Sitewide for a limited time!




1. Mix 2 hands of flour with 1 hand of cornmeal, ½ tsp. of salt, and water. Knead well, form a ball, leave to rest.
2. Chop onion, 2-3 garlic cloves, slice smoked bacon.
3. Preheat the pan, grease with oil.
4. Fry onions, bacon, and garlic cloves for 10 minutes on high-medium heat.
5. Add 400g of Beed Mince, salt to taste.
6. Fry for 5 more minutes, then add ½ cup of Tomato Paste, stir and mix well.
7. Slow cook for another 10 minutes.
8. Attenuate and flatten out the dough. Cut into triangles.
9. Preheat the oil. (Around 350 F / 175 C)
10. Deep fry the dough triangles for 5 minutes.
11. Deep fry cheddar slices for 20-30 seconds.
12. Serve all together.
13. Enjoy! Bon Almazan!

Original nachos are dipped in melted cheese and diced jalapeno peppers, but we felt like upgrading the dip with some spicy mince with bacon, onions, and garlic. Ready in minutes, eaten in seconds! Modesty aside, El Nacho himself would give thumbs up to this one ?.