Mexican Beef Tortilla Bowl
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 – talk about simple. With bulked up healthy mince and creamy, soft avocado, they’re the perfect antidote to any sugary treats the kids have been snacking on plus any overeating that you may have been recently indulging in (our lips are sealed)!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
red onion
600 g
Mexican Beef Mince
(Contains: Soy;)
2
zucchini
2 tin
diced tomatoes
½ packet
White Corn Tortillas
1
avocado
1
lime
Not included in your delivery
2 tsp
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the red onion and grate the zucchini (remove any excess moisture). Cut the corn tortillas into triangles and the lime into wedges. Dice the avocado.
Heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook for 3 minutes or until soft. Add the Mexican beef mince and cook, breaking up with a wooden spoon, for 2-3 minutes or until browned. Add the zucchini and diced tomatoes. Bring 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 corn tortillas with a little oil and lay flat on the lined oven tray. Cook in the oven for 5-10 minutes or until golden and crisp.
To serve, divide the tortilla triangles, Mexican mince mixture, avocado and lime between bowls.
