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Feed them right from the start

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our gift to you

Feed them right from the start


Beef Nachos

Serves: 6|Prep: 20 minCook: 20 min

Loaded with Veggies Nut Free

Serves: 6|Prep: 20 minCook: 20 min

Mince is a great dish to cook in bulk and use in many different ways. For my tasty Beef Nachos, I’ve used veggie-packed mince chili atop of homemade chips so you know exactly what you and your little ones are eating. Less saturated fats and more nutrients – win, win!

Ingredients

Method


Chili
2 tbsp extra virgin olive oil
1 yellow onion, peeled and finely diced
1 garlic clove, finely diced
1 carrot, peeled and finely diced
1 stalk of celery, finely diced
17.5 oz lean beef mince
1 tsp mild paprika powder
1 tsp ground cumin
1 tsp ground cilantro
1-2 tbsp tomato paste, no added salt
14 oz can diced tomatoes
½ cup corn kernels
1 cup cooked black beans
Sea salt and pepper, to taste
Mountain Bread Chips
4 pieces whole grain/whole meal mountain bread
1 tsp ground cumin
1 tsp mild paprika
Pinch of sea salt
¼ cup (2 oz) extra virgin olive oil
Toppings
1 cup cheddar cheese, grated
½ cup sour cream
Fresh cilantro
1. For the chili, heat oil in a frying pan over medium heat.
2. Add onions, garlic, carrots and celery and sauté for 5 mins.
3. Add the beef and cook, stirring with a spoon to break up lumps, until browned.
4. Add the spices, tomato paste, diced tomatoes, corn and beans and bring to the boil.
5. Reduce heat and let simmer for 10 mins.
6. Season with salt and pepper.
7. For the chips, preheat oven to 320ºF and line two baking trays with baking paper.
8. Combine cumin, paprika, salt and oil in a bowl.
9. Brush the Mountain Bread with the spice-oil combination, then cut into smaller pieces and lay them out in a single layer on the baking tray.
10. Bake in oven for 5 mins or until crisp and golden brown.
11. Preheat oven to 390ºF (grill).
12. Place chips in a baking dish and top with beef chili and grated cheese. Grill in the oven for 5 mins or until cheese is melted.
13. Serve with sour cream and fresh cilantro on top.

Tip:
For a dairy-free option leave out cheese and sour cream and serve with avocado guacamole. Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.


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