Beef and Bean Nachos with Chunky Salsa

Beef and Bean Nachos with Chunky Salsa

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, December 3, 2017.
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For extra crunchy chips, preheat oven to 220°C, spread chips on an oven tray and bake for 4-5 minutes, until hot and crunchy.

Ingredients

Beef and Beans

  • 250g beef mince
  • ½ brown onion, finely diced
  • ¼ teaspoon salt
  • 1 tablespoon From My Kitchen Smokin’ Mexican rub
  • ½ can chopped tomatoes
  • ½ can kidney beans, drained and rinsed
  • ½ cup vegetable stock
  • 1 tablespoon tomato sauce
  • 2 teaspoons Worcestershire sauce
  • Pinch of chilli flakes (optional)

Chunky Salsa

  • ½ capsicum
  • 1 Lebanese cucumber
  • 1 tomato
  • 2 teaspoons olive oil
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)

To Serve

  • ½ block Parmesan cheese (optional)
  • 1 bag corn chips
  • ¼ cup sour cream

Steps

  1. Prepare beef and beans ingredients. Heat a drizzle of oil in a large fry-pan on high heat and cook mince for about 4 minutes, breaking up with a wooden spoon as it cooks, until browned.
  2. Add onion and salt and cook for 1-2 minutes, until softened. Add Mexican spice rub to mince and cook for about 2 minutes, until fragrant.
  3. Stir through canned tomatoes, kidney beans and stock, reduce heat to medium and simmer for about 8 minutes, until thickened. Stir through tomato sauce, Worcestershire sauce and chilli flakes (if using) and season to taste.
  4. While beef mix simmers, prepare salsa. Dice capsicum 1cm, and dice cucumber and tomato 2cm.
  5. Toss all chunky salsa ingredients together in a medium bowl and season to taste. Finely grate Parmesan (if using).
  6. To serve, scatter cheese (if using) over pan of beef and beans and place in the middle of table along with chunky salsa, corn chips and sour cream for everybody to share.

Nutritional Information

Energy 2849 kj
681 kcal
Protein 25.4g
Carbohydrate 49.3g
Fat 41.4g