Beef Nachos

clock 20 minutes + 40 minutes bowl Serves 4
Spring Beef Nachos Mexican Mince Corn Chips
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Ingredients

  • 1 Tbsp oil
  • 1 red onion, chopped
  • 1 clove garlic, chopped
  • 500g beef mince
  • 35g mild taco seasoning
  • 400g can red kidney beans, drained
  • ½ 400g can diced tomatoes
  • Salt
  • Pepper
  • 220g corn chips
  • 1 cup grated cheese
  • 125g sour cream
  • 1 tomato, chopped, to serve
  • Chopped parsley, for garnish
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Method

  • 1. Preheat oven to 180°C (160ºC fan-forced).

  • 2. Heat oil in a frying pan over medium heat. Add onion and garlic cook for 3 minutes or until softened. Add mince to brown all over. Stir through the taco seasoning and cook for a further 2 minutes.

  • 3. Add kidney beans, then the tomatoes and simmer for five minutes until thickened. Season with salt and pepper.

  • 4. Into a large baking dish place corn chips, mince mixture and sprinkle over the cheese.

  • 5. Place into the oven and bake until the cheese is nice and golden.

  • 6. Serve hot with sour cream and a sprinkle of parsley and tomato.

  • Tip:

  • Try using premium mince which has less fat. You could also try adding some grated carrot, mushrooms or capsicum to add more vegetables to your meal.

  • PER SERVE

  • • Energy 3213Kj • Protein 48g • Total Fat 40g • Saturated Fat 18g • Carbohydrates 50g • Sugars 9g • Sodium 1767mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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