LOADED BEEF NACHOS
PREP TIME: 15 MINS COOK TIME: 20 MINS SERVES 2 (AS A MAIN)
1 tsp extra virgin olive oil
1 small red capsicum, finely
chopped
½ brown onion, finely chopped 1 small zucchini, finely
chopped
1/2 cup fresh corn kernels
200g extra lean beef mince
3 tsp Mexican chilli powder
125ml (1/2 cup) passata
60ml (1⁄4 cup) water
11/2 Helga’s Wholemeal Lower
Carb Wraps or gluten-free wraps, cut into triangles or strips
40g (1/3 cup) 25% reduced-fat
grated cheese
1⁄4 small avocado, finely chopped
1⁄4 cup coriander, finely chopped, plus extra sprigs, to serve (optional)
1 small tomato, chopped
1 green shallot, sliced
1 Tbsp light sour cream
1 Heat the oil in a medium non-stick frying pan over medium heat. Add the capsicum, onion, zucchini and corn. Cook, stirring often, for 4-5 minutes or until the vegetables start to soften. Add the beef mince and chilli powder, and increase heat to high. Cook, stirring, for 2 minutes or until the mince changes colour. Add the passata and water to the pan. Simmer, covered, for 5 minutes.
2 Meanwhile, preheat oven to 180°C (fan-forced). Line a tray with baking paper. Spread the wrap pieces over the tray in a single layer. Bake for 7-8 minutes or until light golden brown.
Set aside to cool and crisp up.
3 Spoon mince mixture into an ovenproof dish. Stick corn chips into mince mixture and sprinkle with the cheese. Bake for 5-10 minutes or until the cheese melts. 4 Top the nachos with the avocado, coriander, tomato, shallot and sour cream. Serve.