Healthy Mexican Nachos
with Sour Cream & Cheddar- Gluten
- Wheat
- Milk
Like Robert Downey Jr and Charlie Sheen, there are certain controversial dishes. But just as those two have dusted themselves off to reach new career heights, some badly behaved recipes can be saved. Nachos have been getting a bad rap for years thanks to junky pub menus, but we’ve revamped the dish into a nutrition powerhouse.
Ingredients
1
red onion
½ sachet
Mexican Seasoning
1 packet
beef mince
1 sachet
tomato paste
3
Wholemeal Lebanese Bread
(Contains: Gluten, Wheat;)
2
tomatoes
1 block
Cheddar cheese
(Contains: Milk;)
1 tub
sour cream
(Contains: Milk;)
1 bunch
coriander
1
lime
Not included in your delivery
1 tbs
olive oil
¼ cup
warm water
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely slice the red onion, dice the tomatoes, grate the Cheddar cheese, pick the coriander leaves, 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 mild Mexican seasoning and cook, stirring, for 4-5 minutes, or until soft. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the remaining Mexican seasoning if your family likes the flavour. Stir through the tomato paste and warm water. Simmer, stirring occasionally, for 7-8 minutes until the water has reduced and the sauce has thickened.
While the mince is simmering, brush the wholemeal Lebanese breads with a little olive oil (or use a spray oil) and then cut into triangles. Place the triangles on a lined oven tray. (Note: you may need to two trays for this.) Cook for 7 minutes in the oven, or until golden (watch they don’t burn!).
To serve, divide the cooked chips between bowls. Top with the Mexican mince, fresh tomato, grated Cheddar cheese and a dollop of sour cream. Garnish with the fresh coriander and lime wedges. Enjoy!
