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Photo of Beef and bean nachos by WW

Beef and bean nachos

14
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Tomato, cucumber and butter lettuce salad.

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