Beef Nachos

Ingredients

1kg ANZCO Foods beef mince
1 tsp oil
1 onion, finely diced
2 Tbsp garlic, crushed
3 tsp paprika
3 tsp ground cumin
2 tsp onion powder
2 tsp garlic powder
2 cans rinsed kidney beans
1 can of refried beans
1 jar of passata (or 2 400g
cans of tomatoes)
1 packet of corn chips
Grated cheese
Sour cream
Salt and pepper, to season

Salsa

1/2 cup sweetcorn
1/4 red onion, finely diced
1/2 cucumber, finely
chopped
1 tomato, finely chopped
1/2 tsp salt & pepper
1 tsp vinegar

Method

Making the Nacho Beef Mixture

1. Heat oil in a frying pan over medium heat and sauté the onion and garlic until softened. Stir in all the spices and cook gently until fragrant.

2. Add the mince, breaking up any lumps, and cook until browned.

3. Mix the beans and pour in the passata. Simmer until the mixture thickens.

Assembling and Baking the Nachos

1. Preheat the oven to 180°C.

2. In a lined baking dish, layer the nacho chips and top with the mince mixture. Generously sprinkle grated cheese over the top.

3. Bake until the cheese is melted and bubbly.

4. Serve hot, accompanied by sour cream and freshly made salsa.

Alternative Uses for the Beef Mince Mixture:

• Mexican Bowl: Combine with salad vegetables, rice, and low-fat sour cream.
• Quesadillas: Spread between tortillas, add cheese, and toast until crispy.
• Burrito Wraps: Roll the mixture into wraps with salad vegetables.

FREEZE FOR LATER

Put any remaining nacho beef mixture into containers and freeze for future meals.