Ultimate Beef Nachos with Smashed Avocado and Chilli Sour Cream

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, October 8, 2017.

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If you don’t have an oven-proof fry-pan, transfer beef mixture to a large casserole dish to grill cheese, or just sprinkle on at the end to serve. Adding the sweet chilli to sour cream will add a little extra heat kick to this dish. Alternatively, you could drizzle the sweet chilli over the nachos to serve.

Ingredients

Ultimate Beef Nachos

450g beef mince
4 teaspoons nacho seasoning
1 can mild chilli beans
1 cup GF beef stock
70g tomato paste
2 courgettes, grated
2 carrots, peeled and grated
1 teaspoon salt
2 tomatoes
1 cup grated Colby cheese

Smashed Avocado and Chilli Sour Cream

1 avocado
½ cup sour cream
2 teaspoons GF sweet chilli sauce (optional, adults)
1 bag corn chips

To Serve

2 spring onions, thinly sliced

Steps

Preheat oven to 220°C. Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Cook beef mince for about 4 minutes, breaking up with a wooden spoon as it cooks, until browned and just cooked. Add nacho seasoning and cook a further 1 minute, until fragrant.
Reduce heat to low and add chilli beans, stock, tomato paste, courgettes, carrots and salt. Leave to simmer for 10-13 minutes, stirring occasionally. Season with salt and pepper.
While mince mixture simmer, dice tomatoes 1cm. In a small bowl, roughly mash avocado and season with salt and pepper. In a second small bowl, mix sour cream with sweet chilli sauce (if using).
Sprinkle beef mixture with cheese and place on top rack of oven for 1-2 minutes, until cheese is melted. Remove from the oven and top with diced tomatoes.
To serve, spoon beef nacho mixture onto plates and serve with chips, a dollop of smashed avocado and chilli sour cream. Sprinkle over spring onion.

Nutritional Information

Energy	2149 kj 514 kcal
Protein	31.5g
Carbohydrate	42.9g
Fat	22.3g