Nachos
“Quick ways with mince.”
- extra virgin olive
- 400g lean beef mince
- 1 onion (chopped)
- 1 small red chilli (finely chopped)
- 3 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp tomato paste
- 1 cup tomato passata
- 400g can red kidney beans (drained)
- 1¹/³ cups grated cheddar
- 1 avocado (sliced)
- 1/2 cup light sour cream
- corn chips
A favourite with kids and adults alike.
Method
Heat 1 tbsp extra virgin olive oil in a frypan over high heat. Cook 400g lean beef mince, stirring,
for 5-8 minutes or until well browned. Transfer to a bowl. Add 1 tbsp olive oil to pan and reduce heat to medium.
Cook 1 onion (chopped), 1 small red chilli (finely chopped), 3 tsp ground cumin and 2 tsp ground coriander for 2-3 minutes. Add mince, 2 tbsp tomato paste, 1 cup tomato passata and 400g can red kidney beans (drained) and cook over low heat for 5 minutes. Place in an ovenproof dish, top with grated cheddar and cook under a hot grill for 3-5 minutes or until cheese is melted.
Add 1 avocado (sliced), 1/2 cup light sour cream and corn chips.
