Mexican Nacho’s with Ground Beef

Fire up the BBQ, aiming for direct heat and a temperature of about 160 degrees Celsius (320 degrees Fahrenheit).

Meanwhile, make the guacamole. Take a bowl and mash the avocado in it. Quarter the tomato and remove the seeds. Dice the tomato and add it to the avocado. Finely chop the red onion and add it too. Finally, squeeze the garlic into the bowl and mix all the ingredients.

Is the BBQ at the right temperature? Place the cast iron pan or dish on the BBQ and let it heat up. Add the olive oil and let it heat up as well. Then add the ground beef to the pan and cook for 2 minutes. Finely chop the onion and add it to the pan.

Now add the paprika and pepper, and sauté for a few minutes. Then add the diced tomatoes and crumble the bouillon cube into the pan. Let everything simmer and stir occasionally until it thickens slightly. Remove the pan from the BBQ and add the drained black beans, corn, and coriander, stirring well.

Prepare the BBQ for indirect heat and a temperature of about 200 degrees Celsius (392 degrees Fahrenheit).

Transfer the contents of the pan to a large bowl and layer the bottom of the cast iron pan with a third of the tortilla chips. On top of that, add about a third of the ground beef mixture, followed by a quarter of the shredded cheddar and shredded cheese. Repeat with another third of the chips, a third of the beef mixture, and another quarter of the shredded cheeses. Finally, add the remaining tortilla chips on top, followed again by the rest of the beef and cheese.

Is the BBQ at the right temperature? Place the pan of nachos on the grate and close the BBQ with the lid. Let the tortilla chips warm up and the cheese melt for about 10 minutes. Then remove the pan from the BBQ and top with guacamole and sour cream. Serve immediately. Enjoy your meal!