Saying that these were very easy to make, full of flavour and such a different take on this popular Mexican dish.
I love the way that there were hidden vegetables in the beef mixture which not only gave me great pleasure that the kids were getting their vitamin hit but they also added to the texture of the dish. No-one left the table hungry as the portion sizes were very generous.
Beef Nachos with Chunky Guacamole
(Recipe adapted from WW Take Away At Home Cookbook)
ProPoints per serve: 14
1 tablespoon olive oil
1 brown onion, finely chopped
500 grams extra lean beef mince
35 grams packet taco seasoning mix
2 tablespoons tomato paste
3/4 cup water
100 grams sweet potato (kumara), grated
2 medium carrots, grated
1 medium zucchini, grated
400 gram can red kidney beans, rinsed and drained
4 white corn tortillas
1 avocado, chopped
1 tomato, cjopped
2 green shallots, thinly sliced
2 tablespoons coarsely chopped fresh coriander leaves
80 grams 50% fat reduced grated tasty cheese
Preheat oven to 200 degrees Celsius.
Heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring , for 5 minutes or until softened. Add beef and cook, breaking up any lumps, for 3 - 5 minutes, or until browned.
Stir in taco mix, tomato paste and water and bring to the boil. Add sweet potato, carrot, zucchini and beans. Reduce heat and simmer, covered, for 10 minutes or until vegetables are tender.
Meanwhile cut each tortilla into 8 wedges. Lightly spray a large prepared baking tray with cooking spray. Arrange tortilla wedges on tray in a single layer and spray with a light mist of cooking spray. Bake for 6 - 8 minutes, turning once, or until golden and crisp. Cool.
Combine avocado, tomato, shallots and coriander in a small bowl. Set guacamole aside.
Spoon beef mixture into shallow heatproof serving bowls. Sprinkle with cheese and bake for 5 minutes or until cheese has melted.
Arrange tortilla chips around beef and top with guacamole.
(Click here for a printable version of this recipe)