Beef Nachos with Avocado Salsa
Classic Nachos Recipe
Who doesn't love nachos? If you can't find the perfect avocados switch them out for a tomato salsa or spicy jalapenos.
Rate this recipe
500g Quality Mark beef mince
1 finely chopped onion
3 crushed garlic cloves
2 tsp paprika
1 tsp ground cumin
1/4 tsp chilli powder
400g chopped canned tomatoes
400g red kidney beans
2 cups beef stock
1 cup roasted red capsicum
1 tsp brown sugar
3-4 wholemeal wraps
1 diced avocado
1 deseeded and diced cucumber
1/2 cup chopped coriander
Juice of 1 lime
To Make Nachos
Preheat the oven to 180°C
Heat a little oil in a large frying pan over a high heat. Fry the mince in two batches to brown, drain off the fat and set the mince aside in a bowl.
Wipe the pan clean, reduce the heat to medium and add a dash of oil. Add the onion and garlic and cook, stirring for 5 minutes until soft.
Add the drained mince back to the pan along with the spices, tomatoes, beans, stock, capsicum and sugar.
Simmer until reduced to a thick sauce (around 20-30 minutes). Taste and season as required.
Brush the wraps lightly with oil, sprinkle with a pinch of salt and place on oven trays.
Bake in the oven for about 10 minutes or until crisp, turning over once. Break them into big chips.
To make salsa, combine the ingredients gently in a bowl just before serving and season with salt and pepper.
Nutrition Information per Serving (661g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)