Family Mexican Beef Tortilla Bowl
with Avocado
- Gluten
- Soy
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 lean mince and creamy avocado, they’re the perfect antidote to any heavy meals and overeating you may have recently indulged in. Let’s start cooking the Family Mexican Beef Tortilla Bowl with Avocado.
Ingredients
1
red onion
2 clove
garlic
600 g
beef mince
2
zucchini
2 tin
diced tomatoes
2 tsp
Mexican Seasoning
1 packet
White Flour Tortillas
(Contains: Gluten, Soy;)
2
avocado
1
lime
2
carrot
Not included in your delivery
2 tsp
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Finely dice the red onion. Peel and crush the garlic. Grate the carrot.
Heat half 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 beefmince to the pan and cook, breaking it up with a wooden spoon, for 2-3 minutes, or until browned. Add the carrot, 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 saltand pepper
Meanwhile, cut the white flour tortillas into triangles, lay them flat on the prepared oven tray and brush with remaining olive oil (or lightly spray). Cook in the oven for 5-10 minutes, or until golden and crispy. These baked nachos are a healthy version of the usual deep-fried ones!
Cut the avocado into 1-2 cm dice. Cut the lime into wedges.
Divide the tortilla triangles, Mexican mince mixture, avocado and lime wedges between bowls.
