Beef nachos with avocado salsa
Classic nachos recipe
4
Serves
15 mins
Prep Time
35 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
Who doesn't love nachos? If you can't find the perfect avocados switch them out for a tomato salsa or spicy jalapeños.
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Ingredients
Nachos
500g Quality Mark beef mince
1 onion
finely chopped
3 garlic cloves
crushed and chopped
2 tsp paprika
1 tsp ground cumin
¼ tsp chilli powder
400g canned chopped tomatoes
400g can red kidney beans
2 cups beef stock
1 red capsicum
seeds removed and chopped
1 tsp brown sugar
3-4 wholemeal wraps
Salsa
1 avocado
diced
1 Lebanese cucumber
deseeded and diced
½ cup fresh coriander
chopped
juice of 1 lime
To serve
3 Tbsp sour cream
1 Tbsp fresh coriander
1 lime
cut into wedges
Method
To Make Nachos
To Serve
1
Preheat the oven to 180°C.
2
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.
3
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.
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4
Add the drained mince back to the pan along with the spices, tomatoes, beans, stock, capsicum and sugar.
5
Simmer until reduced to a thick sauce (around 20-30 minutes). Taste and season as required.
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6
Brush the wraps lightly with oil, sprinkle with a pinch of salt and place on oven trays.
7
Bake in the oven for about 10 minutes or until crisp, turning over once. Break them into big chips.
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8
To make salsa, combine the ingredients gently in a bowl just before serving and season with salt and pepper.
Nutrition Information per Serving (753g)
Everyone loves nachos and this dish provides a power pack of essential nutrients for the family's health and well-being. This nutrition analysis is based on 4 serves. Store any leftover mince in the fridge or freezer.
Energy
2988kJ (714 kcal)
Protein
45.4g
Total Fat
30.7g
Saturated Fat
7.9g
Carbs
55.5g
Dietary Fibre
16.4g
Sodium
1105mg
Iron
8.2mg
Zinc
8.2mg
Vitamin B12
1.2µg
