Guilt Free Beef Nachos with Guacamole, Lime and Yoghurt
- Prep time: 35 minutes
- Calories: 660
- 1 of Red Onion
- 4 of Garlic Clove
- 2 Tbsp of Nacho's Spice Mix
- 1 of Red Capsicum (Small)
- 250 g of Beef Mince
- 1 400g Pack of Rich & Thick Diced Tomatoes - Classic
- 1 125g Pack of Red Kidney Beans
- 1 Small Bunch of Coriander
- 180 g of Tortilla Chips
- 1 of Avocado
- 1 of Lime
- 100 g of Greek Yoghurt
Sauté Onion and Garlic:Preheat oven to 200°C. Line an baking tray with baking paper. Medium dice onion. In a large non-stick pot, heat olive oil over medium heat and sauté 3⁄4 of the onions until translucent, about 5 minutes. Meanwhile, mince garlic and medium dice capsicum. When onions are translucent, add nacho's spice mix and 1⁄2 the garlic and cook for 2 more minutes.
Start Beef Mixture:Add diced capsicum and cook for a further 3 minutes. Add beef and cook until browned, breaking up with your spoon or spatula. Season with salt and pepper. Pour in diced tomatoes and cook on low heat for about 15 minutes. Drain and rinse the beans.
Make Guacamole:Cut the avocado in half and remove the stone. Using a spoon, scoop out the avocado into a medium bowl. Using a fork, mash the avocado with the juice of 2 lime wedges until smooth. Stir in the remaining minced garlic, 1⁄2 the coriander and remaining red onion (to taste). Season with salt and pepper, and adjust lime juice to taste. Set aside.
Add Beans:Remove star anise. Add beans to the pot, and cook for a further 5-10 minutes until liquid is reduced and to your desired consistency. Taste, then season before turning off the heat.
Bake Tortilla Chips:In the meantime, place tortilla chips on the lined baking tray. Add to the oven for 3 minutes to crisp up.
You Plate It:Remove tortilla chips from oven. Cover with beef mixture followed by a generous layer of guacamole and finally a drizzle of yoghurt. Garnish with fresh coriander leaves and remaining lime wedges. Enjoy!