Beef and Bean Nachos with Chunky Salsa

Beef and Bean Nachos with Chunky Salsa

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, December 3, 2017.
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For extra crunchy chips, preheat oven to 220°C, spread chips on an oven tray and bake for 4-5 minutes, until hot and crunchy.

Ingredients

Beef and Beans

  • 500g beef mince
  • 1 brown onion, finely diced
  • ½ teaspoon salt
  • 2 tablespoons Smokin’ Mexican Rub
  • 1 can chopped tomatoes
  • 1 can kidney beans, drained and rinsed
  • 1 cup vegetable stock
  • 2 tablespoons tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 2 pinches chilli flakes (optional, adults)

Chunky Salsa

  • ½-1 avocado
  • ½ telegraph cucumber
  • 2 tomatoes
  • 1 tablespoon olive oil
  • 2 teaspoons vinegar (e.g. red wine, white wine, cider)

To Serve

  • 2-3 tablespoons coriander leaves and stalks
  • 50g Parmesan cheese (optional)
  • 1-2 packs corn chips
  • 125g sour cream

Steps

  1. Heat a drizzle of oil in a large fry-pan on high heat. Add beef and cook for about 4 minutes, breaking up mince with a wooden spoon as it cooks, until browned.
  2. Add onion and salt and cook for 1-2 minutes, until softened. Add Mexican spice blend to mince and cook for about 2 minutes, until fragrant.
  3. Stir through canned tomatoes, kidney beans and stock, reduce heat to medium and simmer for 10-12 minutes, until thickened. Stir through tomato sauce, Worcestershire sauce and chilli flakes (if using) and season.
  4. While beef mix simmers, dice avocado, cucumber and tomatoes 2cm. Roughly chop coriander and set aside.
  5. Toss all chunky salsa ingredients together in a medium bowl and season to taste.
  6. To serve, scatter coriander and Parmesan (if using) over pan of beef and beans and place in the middle of table along with chunky salsa, nacho chips and sour cream, for everybody to share.

Nutritional Information

Energy 3204 kj
766 kcal
Protein 30.0g
Carbohydrate 48.4g
Fat 49.1g