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40672_lFor traditional Mexican flavour, try tray-baked nachos topped with avocado dip, sour cream and fresh coriander.

Ingredients

  • 2 teaspoons vegetable oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 500g Coles Australian 3 star beef mince
  • 400g can Coles Brand Italian diced tomatoes
  • 400g can Coles Brand red kidney beans, rinsed, drained
  • 2 tablespoons tomato sauce
  • 1 tablespoon sliced jalapeno peppers, finely chopped
  • 170g plain corn chips
  • 1 cup (100g) Kraft Mexican 3 cheese blend
  • 1/3 cup (80g) avocado dip
  • 1/3 cup (80g) sour cream
  • 1/4 cup coriander leaves

Method

  1. Step 1

    Preheat oven to 200C. Grease and line a baking tray with baking paper. Heat oil in a medium saucepan over medium heat. Cook onion for 5 mins or until softened. Add garlic. Cook for 1 min. Add mince and cook, breaking up lumps with a wooden spoon, for 5 mins or until browned.

  2. Step 2

    Add tomatoes, kidney beans, tomato sauce and jalapeno pepper. Bring to the boil. Reduce heat and simmer for 15 mins or until thickened and liquid mostly evaporated.

  3. Step 3

    Spread corn chips on the prepared baking tray. Top with mince. Sprinkle cheese over the mince. Bake for 10 mins or until cheese is melted and golden.

  4. Step 4

    Serve nachos immediately topped with avocado dip, sour cream and coriander.