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Big Mac Nachos

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Big Macs & Nachos - how have these twain never met? Titans of fast food, ubiquitous across the world, loved by millions, but never combined until now? How has this been overlooked? Fear not, fair reader, for Twisted are here as ever to take up the culinary gauntlet and ride forth, creating wonderful dishes in a barren landscape of normal nosh, seeking new tastes where no tongue has ever gone before.

Directions

Big Macs & Nachos - how have these twain never met? Titans of fast food, ubiquitous across the world, loved by millions, but never combined until now? How has this been overlooked? Fear not, fair reader, for Twisted are here as ever to take up the culinary gauntlet and ride forth, creating wonderful dishes in a barren landscape of normal nosh, seeking new tastes where no tongue has ever gone before.

  1. Preheat the oven to 180°C/360°F. Using a pizza cutter cut each tortilla into triangles, roughly 6 triangles per tortilla.
  2. Whisk together the eggs, garlic powder, salt & pepper. Dip in the tortilla triangles and lay them on a lined baking sheet (you may need more sheets if you want more nachos chips!).
  3. Bake for 15 minutes, turning over half way, until they are dark gold and crisp.
  4. Meanwhile, heat the oil in a frying pan and brown the beef. Add the salt, pepper, and onion powder. Add the stock and gently cook down until the beef is soft and there's barely any liquid left.
  5. Layer up the nachos on a baking tray - scatter the chips first, then cover with the ground beef mix, then sprinkle with loads of cheese and white onion.
  6. Bake for around 15 minutes while you make your sauce.
  7. For the sauce, simply whisk everything together and pour into a squeezy bottle.
  8. When the cheese has melted everything scatter with the chopped gherkins and cover with the sauce.
  9. Serve!