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.
Rate this recipe
Share
High Iron
High Protein
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.
Start Timer
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.
Start Timer
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.
Start Timer
8
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 infoEnergy
2815 kJ (672 kcal)
Protein
54g
Total Fat
21.7g
Saturated Fat
6.1g
Carbs
58.2g
Sugars
11.4g
Sodium
443mg
Iron*
10.5mg
* Percentage of recommended daily intake (Aust/NZ)
