nachos

serves 4-6

Ingredients

1 tablespoon olive oil

1 large onion, finely chopped

500g beef, lamb or chicken mince

300g can kidney beans, drained, rinsed

1 teaspoon chilli powder

35g sachet reduced-salt taco seasoning mix

2 tablespoons tomato paste

1/4 cup water

1/2 cup coriander leaves, chopped

230g corn chips

1 cup grated cheddar cheese

1/2 cup tomato salsa

Avocado, diced, to serve

Sour cream, to serve

Fresh coriander, to serve

Method

1. Preheat oven to 200C. Heat oil in a non-stick frying pan over medium heat. Cook onion for 2 minutes, or until soft. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
2. Add kidney beans, chilli powder, seasoning, tomato paste and water. Reduce heat to medium-low. Simmer for 5 minutes, or until thick. Stir through coriander.
3. Arrange corn chips on a heatproof plate. Top with mince. Sprinkle with cheese. Bake for 15 minutes, or until hot. Top with salsa, avocado and sour cream. Serve.