Combining two favourites, these tasty chilli con carne nachos are perfect for an easy midweek dinner.
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes
Ingredients
1 brown onion, finely chopped
1 red capsicum, seeded, finely chopped
2 celery sticks, finely chopped
500g Coles Australian No Added Hormones 3 Star Beef Mince
40g pkt Mexican seasoning
400g can diced tomatoes
400g can kidney beans or black beans, rinsed, drained
230g pkt tortilla strips
2/3 cup (80g) Coles Australian Shredded Tasty Cheddar
2 spring onions, thinly sliced
250g cherry tomatoes, chopped
1 avocado, stoned, peeled, finely chopped
1/2 cup coarsely chopped coriander
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a large deep baking tray with baking paper. Spray a frying pan with olive oil spray and place over medium-high heat. Add the onion, capsicum and celery and cook, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour. Add the Mexican seasoning. Stir to combine. Add canned tomato and beans and cook, stirring occasionally, for 10 mins or until mixture thickens slightly.
Step 2
Arrange tortilla strips in prepared tray. Spoon the mince mixture over the tortilla strips. Sprinkle with cheddar. Bake for 10 mins or until cheddar melts.
Step 3
Meanwhile, combine spring onion, cherry tomato, avocado and coriander in a small bowl. Season.
Step 4
Top nachos with avocado mixture. Season and serve immediately.
