Beef and bean nachos
8
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Get ready to do the Mexican Wave as you dig into this flavoursome classic
Ingredients
Corn tortilla
240 g, (4x60g low-fat white corn)
Oil spray
1 x 3 second spray(s)
Olive oil
1 tbs
Brown onion
1 medium, chopped
Garlic
1 clove(s), crushed
Lean beef mince, raw
500 g
Ground paprika
1 tsp, (smoked)
Ground cumin
2 tsp
Chilli powder
½ tsp
Canned mixed beans
235 g, (400g can)
Canned diced tomatoes
400 g
Tomato-based salsa
1 cup(s), (260g), medium-hot
Extra light sour cream
80 ml
Avocado
1 medium, ripe, mashed
Fresh coriander
⅓ cup(s)
Lime(s)
2 medium, cut into wedges
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Cut tortillas into wedges and place in a single layer on 2 baking trays. Lightly spray with oil and bake for 4–5 minutes or until crisp and golden. Set aside.
2
Heat oil in a large non-stick frying pan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes. Add mince, paprika, cumin and chilli and cook, stirring to break up lumps, for 5–6 minutes or until browned. Add beans and tomatoes and cook for a further 10–15 minutes.
3
Spoon mixture into a serving bowl, top with tomato salsa, sour cream, avocado and fresh coriander. Serve with tortilla chips and lime wedges.
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