| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
Nachos
- 1 tablespoon Olive Oil
- 1 Onion finely chopped
- 500 grams Beef Mince
- 300 grams Kidney Beans drained, rinsed
- 1 teaspoon Mexican Chilli Powder
- 35 grams Taco Seasoning Mix
- 2 tablespoons Tomato Paste
- 1/4 cup Water
- 1/2 cup Coriander Leaves chopped
- 230 grams Corn Chips
- 1 cup Cheddar Cheese
Tomato Salsa
- 250 grams Tomatoes diced
- 1/2 cup Red Capsicum chopped
- 1 Lime juiced and finely grated rind
- 1 Red Chilli seeded, finely chopped
- 1/4 cup Coriander chopped, plus extra sprigs, to serve
- 2 Spring Onions thinly sliced
Ingredients Nachos
Tomato Salsa
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Instructions
- Preheat oven to 200C. Heat oil in a non-stick frying pan over medium heat. Cook onion for 2 minutes, or until soft. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
- Add kidney beans, chilli powder, seasoning, tomato paste and water. Reduce heat to medium-low. Simmer for 5 minutes, or until thick. Stir through coriander.
- Arrange corn chips on a heatproof plate. Top with mince. Sprinkle with cheese. Bake for 15 minutes, or until hot. Top with salsa, avocado and sour cream. Serve.
- For the Salsa; Combine tomato, capsicum, lime rind and juice, chilli, chopped coriander and spring onion in a small bowl. Season.
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