NACHOS meat dressing, mild chili and lots of flavout?

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People read the questions but do they really read them, I would get some regular mince, not to lean I like flavour, as I like my veggie fine cut I chop them fine in a food processor, even use the box grater for the onions, cook them with a bit of veg oil lightly, and like a curry base, add your spices, taco seasoning is not something you might find in the shops in Australia, a good chili powder, a bit of garlic, fresh or other, cayenne pepper or chopped chili flakes, once the spices have bloomed add the mince in small pieces and break it up with a wooden spoon or fork even a spud masher.

I let it get fully cooked, now either tomato puree or paste, stock or water, let it simmer for 30 minutes on low, if you like it drier, then turn it up and stir to limited the moisture. Here in Canada, and as I am in Toronto I make my own special blend of chili powders, I can get ancho, chipolte, pasiea, regular blend and cayenne, I add powdered spices, and I have recently found Mexican oregano, you can add a pinch of greek type for you taco filling, even over toast sprinkled with cheese and set under the grill is nice.

For something super quick, I use ground beef with a packet of taco seasoning, chopped tomatoes and onions, and a little bit of bbq sauce. Hot sauce if you want it spicy.

Usually for the meat in nachos, I love using leftover bbq meat or steaks and tossing that with some taco or bbq sauce.

This recipe for the ground meat is awesome.

http://www.easy-groundmeat-recipes.com/Mexican-Gro...