If ever there was a healthy corn chip, these homemade tortilla chips are it. You could even prepare these ahead of time and store in a cool dry place, like a zip lock bag. With healthy mince and creamy avocado, they’re the perfect antidote to any heavy meals and any overeating you may have recently indulged in.
(May contain traces of allergens)
white flour tortillas
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the red onion and dice the avocados. Peel and crush the garlic. Grate the zucchini and remove any excess moisture. Cut the white flour tortillas into triangles and slice the lime into wedges.
Heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion and garlic, and cook for 4-5 minutes or until soft. Add the beef mince and cook, breaking up with a wooden spoon, for 2-3 minutes or until browned. Add the zucchini, diced tomatoes and Mexican seasoning. Bring the mixture to the boil. Reduce the heat to medium-low and simmer for 10 minutes or until the sauce thickens a little. Season to taste with salt and pepper.
Meanwhile, brush or spray the white flour tortillas with a little olive oil and lay flat on a lined oven tray. Cook in the oven for 5-10 minutes or until golden and crispy.
To serve, divide the tortilla triangles, Mexican mince mixture, avocado and lime between bowls. Enjoy!