Home-made Nachos

With tortillas, cheese, avocado and Greek yoghurt

With tortillas and cheese

This recipe has been modified from a Weight Watchers recipe and serves 4. It is quite versatile because you can omit the mince for a totally vegetarian meal, or include it for a Mexican feel. You can garnish with a range of different elements: grated tasty cheese, crumbled fetta, sour cream or Greek yoghurt, chopped chives, chopped coriander, chilli flakes, sliced avocado or guacamole.

Ingredients:

• 1 tblsp olive oil
• 500g heart-smart beef mince (omit for a vegetarian version)
• 1 brown onion, peeled and chopped
• 1 red or green capsicum, chopped
• 2 cloves garlic, finely chopped
• 1/2 red chilli, seeds removed
• 400g can red kidney beans, rinsed and drained
• 380g corn kernels, drained
• 1 x 400g tinned tomatoes
• 2 tablespoons tomato paste
• 3 x 45g corn tortillas
• 1/4 tsp dried coriander (or 1/4 cup of fresh)
• Garnishing of your choice.

Method:

1. Heat oil in a large saucepan over medium heat
2. Add onion and capsicum and cook, stirring for 2-3 minutes
3. Add garlic and chilli and cook for another minute
4. If using beef - add it now and let it brown
5. Stir in kidney beans, corn, tomatoes and coriander
6. Bring to the boil, reduce heat to low and simmer for 10 minutes
7. Preheat oven to 170 degrees fan-forced
8. Spoon bean mixture into a 6 cup (1/5L) capacity oven-proof dish
9. Cut tortillas in half, then cut halves into small triangles
10. Arrange triangles over bean mixture and bake for 20 minutes or until tortillas are golden and crisp
11. Serve into bowls and garnish as you like

D-E-L-icious XD

 The mince, beans, corn, onion, garlic, chilli and tomatoes before going into the oven

The nachos when they come out of the oven. The tortillas will be nice and crispy