Beef nachos with chunky guacamole
7
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Forget piling ingredients on top of corn chips – this filling recipe flips traditional nachos on their head with a sprinkling of homemade chips on top
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Lean beef mince, raw
400 g
Reduced-salt taco seasoning mix
35 g
Tomato paste
2 tbs
Orange sweet potato (kumara)
200 g, (kumara), grated
Zucchini
1 medium, grated
Canned red kidney beans, rinsed, drained
400 g, rinsed, drained
Corn tortilla
4 small, white, (4x26g)
Avocado
1 medium, diced
Tomato(es)
1 medium, diced
Green shallot(s)
2 individual, (green), thinly sliced
Fresh coriander
2 tbs, (leaves)
Extra light cheddar cheese
80 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add beef and cook, breaking up any lumps, for 3–5 minutes or until browned.
2
Stir in taco mix, tomato paste and ¾ cup (185ml) water and bring to the boil. Add sweet potato, zucchini and beans. Reduce heat and simmer, covered, for 10 minutes or until vegetables are tender.
3
Meanwhile, cut each tortilla into 8 wedges. Lightly spray a large baking tray with oil. Arrange tortilla wedges on prepared tray in a single layer and lightly spray with oil. Bake for 6–8 minutes, turning once, or until golden and crisp. Cool.
4
Combine avocado, tomato, shallots and coriander in a small bowl. Set guacamole aside.
5
Spoon beef mixture into shallow heatproof serving bowls. Sprinkle with cheese and bake for 5 minutes or until cheese has melted. Arrange tortilla chips around the beef and top with guacamole. Serve.
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