Add some chorizo sausage to beef nachos to spice things up a little! This recipe is also gluten-free.
Ingredients
- 1 chorizo sausage, coarsely chopped
- 250g minced beef
- 420g can Mexican chilli beans (Coles brand)
- 200g pkt corn chips
- 120g (1 1/2 cups) coarsely grated tasty cheese
- 125ml(1/2 cup) mild chunky salsa
- 125g (1/2 cup) sour cream
- 1 ripe avocado, peeled, stone removed, mashed
- Coriander leaves, to serve
- Lime wedges, to serve
Method
- Step 1Preheat grill on high. Heat a large frying pan over high heat. Add the chorizo and cook, stirring, for 3-4 minutes or until golden brown. Transfer to a plate. Add the mince to the pan and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Return chorizo with Mexican chilli beans and cook, stirring, for 2 minutes or until heated through. Remove from heat.
- Step 2Arrange corn chips over the base of a 22 x 30cm ovenproof dish. Spoon over beef mixture. Drizzle with half the salsa and sprinkle with cheese. Cook under grill for 3-5 minutes or until cheese melts and corn chips are lightly golden.
- Step 3Top the nachos with remaining salsa, avocado and sour cream. Sprinkle with coriander and serve with lime wedges, if desired.
- High fibre
- Low carb
- Low sugar
Nutrition
3702 kj
Energy
54.8g
Fat Total
19.4g
Saturated Fat
12.2g
Fibre
43.6g
Protein
123mg
Cholesterol
1333mg
Sodium
2.1g
Carbs (sugar)
57.1g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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