Veg-packed beef na­chos

Good Health Choices - - Health bites -

800g lean beef mince

Olive oil

420g can chilli beans

500g tomato-based pasta sauce ½ egg­plant, finely diced

5 but­ton mush­rooms, diced 1 cour­gette, finely diced

Salt and pepper

Corn chips

Grated cheese (moz­zarella is awe­some)


2 ripe av­o­ca­dos

2 tbsp sour cream A squeeze of le­mon juice Salt and pepper


¼ cu­cum­ber

2 toma­toes

¼ cup Ital­ian pars­ley 1 tbsp bal­samic vine­gar

1. Place mince in a fry pan with olive oil. 2. Add beans and pasta sauce and stir. Sim­mer on medium heat un­til the mince is com­pletely cooked.

3. Mix egg­plant, mush­rooms and cour­gette through beef mix­ture and cook for an­other cou­ple of min­utes.

4. Add salt and pepper to taste. Layer corn chips in the bot­tom of a large tray. 5. Scoop na­cho mix­ture over corn chips and sprin­kle over cheese. Place in the oven for 10 min­utes un­til cheese melts and chips are slightly brown. ( They can burn su­per-fast so watch them closely!)

6. For the salsa chop cu­cum­ber and toma­toes into small pieces and place in a mix­ing bowl. Roughly chop pars­ley and add to bowl with bal­samic vine­gar. Mix well. For the gua­camole, blend all in­gre­di­ents to­gether in a kitchen whizz, or mix by hand in a small bowl.

7. Di­vide among plates. Add a heaped ta­ble­spoon of gua­camole and salsa to each dish.


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