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Lighter nachos

35 mins
cals:
482
Protein:
21.5g

method:

  1. Start by pre-heating the oven to 180 degrees
  2. Finely chop up your onion and garlic and add to a frying pan with 1 cal cooking spray
  3. Cook until soft (approx 2 mins)
  4. Now add in your beef mince and season with cumin and chilli powder, leave to cook until the meat is brown
  5. Rinse your kidney beans before adding to the frying pan, also add in the tinned tomatoes and leave to cook for a further 5 mins
  6. Next, layer your baking tray with half of the tortilla chips and then place on the meat and beans
  7. Top with another layer of tortilla chips and the cheese and place in the oven for 15 mins
  8. While in the oven, make your lighter guacamole by mashing together the peeled avocado, the lime juice, salt, spring onions and parley
  9. When the nachos are cooked, take them out and top with the guacamole and the toppings of your choice

Serves 4

IngredientS:

  • 200g plain tortilla crisps
  • 250g 5% lean beef mince
  • 1 onion
  • 400g tinned tomatoes
  • 200g tinned kidney beans
  • 1 tbsp garlic
  • 1 tbsp cumin
  • 1 tbsp chilli powder
  • 160g grated cheese

For the guacamole:

  • 1 avocados
  • 2 tbsp lime juice
  • 2 spring onions
  • 2 tbsp parsley
  • pinch of salt

Toppings: (2 of your choice)

  • 1 tbsp sour cream
  • 1 tbsp salsa
  • 2 chopped spring onions
  • 1 chopped jalapeno
  • 4 chopped cherry tomatoes

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