This Nacho dish is a great meal for entertaining guests. I like to cook this dish for when the State of Origin football is on (“Go QLD!”). It really does make good ‘dude food’. I like to use Mexican Chilli beans or red kidney beans but any can of beans could also work. For any leftovers, I like to enjoy with rice the next night.
Cooking Time: More than an hour -The dish is more flavoursome when cooked slowly.
Serves: 4 people
Veggie count: 3 serves per person.
- 2 tbs olive oil
- 1 large onion
- 2 cloves garlic
- 2 tsp of chilli
- 500g minced beef
- 400g diced tomato
- 420g Mexican chilli beans
- 1 cup beef stock
- 1 tsp paprika
- 2 tsp ground cumin
- 1tsp ground cinnamon
- 2 tsp coriander crushed leave
- 1 cup corn
- 1 capsicum
- 1 packet of corn chips
- 3/4 cup of shredded tasty/mozzarella cheese
- Pepper to taste
- In a wok/large fry pan, cook onions over a medium heat in olive oil until soft.
- Stir in garlic and chilli for a minute.
- Increase heat and add minced meat. Brown meat whilst stirring to break up the meat.
- Add the beef stock, diced tomato and Mexican chilli beans. Bring to the boil then reduce heat.
- Add herbs, spices and pepper. Simmer for about 40 mins or until most of the moisture has evaporated.
- Spoon mixture onto chips and add shredded cheese. Melt under the grill. Add avocado and fresh tomato on top. Alternatively, serve with rice. You could also make a guacamole instead of adding fresh avocado and tomato.
- Enjoy this delectable dietetics moment with family and friends.
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