Beef Nachos with Homemade Kumara Chips
- 1 large orange kumara
- 2 1/2 Tbsp extra virgin olive oil
- 1 tsp smoked paprika
- Salt and pepper, to season
- 3 small red onions, thinly sliced
- 2 cloves garlic, crushed
- 500g beef mince
- 1 Tbsp nacho or taco seasoning mix
- 1/2 cup canned black beans, drained and rinsed
- 400g can diced tomatoes
- 125g cherry tomatoes, halved
- 2 Tbsp fresh lime juice, plus 1 lime, cut into wedges
- 1 large avocado, coarsely mashed
- 100g feta, crumbled
- 1/2 cup fresh coriander leaves
1. Preheat oven to 200°C (180°C fan-forced. Line two large oven trays with baking paper.
2. Thinly slice kumara into rounds. Combine 1 tablespoon of the oil and the paprika in a large bowl, season to taste. Add kumara to the bowl and toss to coat.
3. Spread kumara in a single layer over oven trays. Bake for 25 minutes, turning halfway through, or until crisp.
4. Meanwhile, heat 1 tablespoon of oil in a large frying pan over a medium heat. Cook 2 of the onions and the garlic for 8 minutes, stirring occasionally, or until onion is soft. Increase heat to high; add beef and cook for 8 minutes, stirring occasionally, until beef is browned.
5. Add seasoning mix and stir for 1 minute, or until fragrant. Add beans and canned tomatoes, and bring to the boil. Reduce heat to low and simmer for 15 minutes, or until thickened slightly. Season to taste and cover to keep warm.
6. In a medium bowl, combine cherry tomatoes and remaining onion. Toss together with remaining oil and 1 tablespoon of the lime juice.
7. Combine avocado and remaining lime juice in a small bowl.
8. Spread the beef mixture over a medium platter. Top with the tomato, avocado mixture and feta. Garnish with coriander and season with salt and pepper. Serve with the kumara chips and lime wedges.
Homemade kumara chips are a lower fat and salt alternative to corn chips.
• Energy 2270Kj • Protein 40g • Total Fat 27g • Saturated Fat 8g • Carbohydrates 30g • Sugars 18g • Sodium 1053mg
Dietary and nutritional info supplied by NZ Nutrition Foundation