On a cold Saturday night, there’s nothing better than curling up in front of the tv with the family and a big plate of these nachos… it’s jam packed with carefully hidden veges but don’t tell the kids!
1 brown onion (finely chopped)
1 carrot (finely chopped)
1 zucchini (finely chopped)
500g beef mince
1t beef stock powder
2T garlic powder
2T Mexican chilli powder (more or less to taste)
1 Can (410ml) condensed tomato soup
1 Can red kidney beans (drained)
2 Cans (220g each) mushrooms in butter sauce
1 Can (410ml) corn kernels (drained)
2 bags of corn chips
1C sour cream
2C Tasty cheese
1 tomato (finely chopped)
¼ red onion (finely chopped)
Juice of ½ a lime
¼ C finely chopped coriander
Pinch of salt
Drizzle of olive oil
Place a medium sized pot on a high heat. Cook onion until slightly browned. Add carrot and cook for 5 minutes. Add zucchini and cook for a further 5 minutes. Add mince & beef stock powder and cook until brown. Stir through garlic powder and Mexican chilli powder. Add remaining ingredients and bring to the boil. Simmer for at least 30 minutes (the longer the better for a full flavour).
Mash up the avocado until smooth. Add all the other ingredients to taste.
Put a layer of corn chips on a plate. Ladle mince into the centre. Top with cheese, Guacamole and sour cream.