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  1. Home
  2. Food

Beef and bean nachos

Arriba arriba! Put Mexican on the menu tonight. Dine in, in-style with this easy bean and beef mince nacho dish for one. Who said meals for one were boring? - by Chantal Walsh
  • 21 Jun 2019
Beef and bean nachos
Cook: 35 Minutes - Easy - Serves 1
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Arriba arriba! Put Mexican on the menu tonight. Dine in, in-style with this easy bean and beef mince nacho dish for one. Who said meals for one were boring?

Ingredients

¼ tsp olive oil

80 g broccoli, finely chopped

1 carrot, finely chopped

100 g extra lean beef mince

1 ½ tsp salt-reduced taco seasoning mix

400 g no-added-salt tomato puree

60 ml (¼ cup) water

125 g can canned red kidney beans, rinsed and drained

20 g Macro Organic corn tortilla chips

1 tbsp extra light sour cream

fresh coriander leaves, to serve

Method

  1. Heat oil in a medium non-stick frying pan over medium heat. Add onion, broccoli and carrot. Cook, stirring often, for 4 minutes. Increase heat to high and add beef mince. Cook, stirring, for 2 minutes or until mince is browned. Add seasoning and cook, stirring, for 1 minute.

  2. Add tomatoes, water and kidney beans to the pan. Cover and simmer for 10 minutes, then uncover and simmer for a further 5 minutes.

  3. Meanwhile, preheat oven to 180˚C (fan-forced). Wrap corn chips loosely in foil. Heat in the oven for 5 minutes, or until warmed through.

  4. Pour mince mixture into a serving dish. Push corn chips into mince. Top with sour cream and coriander leaves.

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