Saturday, February 20, 2010

Beef Nachos


1 tablespoon olive oil
1 large onion, finely chopped
500g beef mince
300g can kidney beans, drained, rinsed
1 teaspoon Mexican chilli powder
35g sachet reduced-salt taco seasoning mix
2 tablespoons tomato paste
¼ cup water
½ cup coriander leaves, chopped
230g packet corn chips
1 cup grated tasty cheese
guacamole and sour cream, to serve

3 ripe avocados
2 tsp chopped coriander
Spanish onion, chopped
1 tomato, diced
Juice of ½ lime
1 tsp salt

  1. Preheat oven to 200°C. 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.
  2. 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.
  3. Arrange corn chips on a heatproof plate. Top with mince. Sprinkle with cheese. Bake for 15 minutes, or until hot. Top with guacamole and sour cream. Serve.
To make guacomole:

Halve the avocados, remove the seed and using a spoon scoop the flesh into a bowl. Add coriander and a little onion. Mash together with a fork. Add tomato and lime juice and season with salt. Gently fold through.

Guacamole should be made just before serving. Returning the seed of the avocado to the mixture will help keep the guacamole green. 

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