CHILLI BEEF AND CAU­LI­FLOWER RICE NA­CHOS

Super Food Ideas - - FRONT PAGE -

SERVES 4 PREP 15 MIN­UTES COOK 40 MIN­UTES

½ (500g) head cau­li­flower, trimmed, roughly chopped 2½ ta­ble­spoons ex­tra vir­gin olive oil 420g can no-added-salt red kid­ney beans, drained, rinsed 4 green onions, thinly sliced 1 brown onion, finely chopped 2 gar­lic cloves, crushed 3 tea­spoons ground co­rian­der 2 tea­spoons ground cumin ½ tea­spoon ground chilli pow­der ½ tea­spoon pa­prika 500g lean beef mince 410g can chopped toma­toes with paste 200g bag or­ganic orig­i­nal flavoured corn chips ²⁄³ cup grated tasty cheese ¹⁄³ cup re­duced-fat plain Greek-style yo­ghurt 2 toma­toes, diced 2 ta­ble­spoons fresh co­rian­der leaves

1 Place cau­li­flower in a food pro­ces­sor. Process un­til finely chopped. Place in a mi­crowave-safe bowl. Cover with plas­tic wrap. Mi­crowave on HIGH (100%) for 3 min­utes or un­til cau­li­flower soft­ens slightly. 2 Heat 2 ta­ble­spoons oil in a large fry­ing pan over medium heat. Add cau­li­flower. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes. Add kid­ney beans and ½ the green onion. Cook for a fur­ther 4 to 5 min­utes or un­til cau­li­flower is light golden. Trans­fer to a heat­proof bowl. Cover to keep warm. 3 In­crease heat to medium-high. Add re­main­ing oil to pan. Add brown onion. Cook, stir­ring, for 5 min­utes or un­til soft­ened. Add gar­lic, ground co­rian­der, cumin, chilli pow­der and pa­prika. Cook for 1 minute or un­til fra­grant. Add mince. Cook, break­ing up lumps with a wooden spoon, for 5 to 6 min­utes or un­til browned. Add toma­toes. Re­duce heat to low. Sim­mer for 10 min­utes or un­til mix­ture has thick­ened. 4 Pre­heat grill on medium-high. Ar­range corn chips in a flame­proof serv­ing dish. Sprin­kle with ½ the cheese. Spoon over ¾ of the mince mix­ture. Top with cau­li­flower mix­ture, then re­main­ing mince mix­ture. Sprin­kle with re­main­ing cheese. Grill for 2 to 3 min­utes or un­til cheese is melted. Dol­lop with yo­ghurt and sprin­kle with tomato, co­rian­der leaves and re­main­ing green onion. Serve im­me­di­ately. NU­TRI­TION: (per serve) 3303kj; 40.8g fat; 16g sat fat; 44.6g pro­tein; 56.6g carbs; 11.9g fi­bre; 84mg chol; 497mg sodium.

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