Classic Smoky Beef Nachos with Avocado & Sour Cream

Classic Smoky Beef Nachos with Avocado & Sour Cream

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, October 20, 2024.
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This recipe is a family favourite! It comes together quickly with only a few simple steps, and before you know it, you'll have a dish of crisp corn chips topped with seasoned NZ beef mince, cheese, creamy avocado, and sour cream.

Ingredients

Beef

  • 1/2 brown onion, finely diced
  • 1 carrot, grated
  • 1/2 can kidney beans, drained & rinsed
  • 1/2 can corn, drained & rinsed
  • 1 drizzle of oil
  • 250g beef mince
  • 1/2 pack taco 'bout flavour Mexican spices
  • 1 can crushed tomatoes
  • 1/2 cup beef stock
  • 1/4 tsp salt

Nachos

  • 50g Colby cheese, grated
  • 1 pack corn chips

Toppings

  • 1 baby cos lettuce, shredded
  • 1/2 avocado, diced
  • 2 Tbsp sour cream
  • 1 pinch of chilli flakes, optional
  • 1 Tbsp sweet chilli sauce

Steps

  1. Preheat oven to high grill.
  2. Finely dice onion (S2 & S4 only). Grate carrot. Drain and rinse kidney beans and corn.
  3. Heat oil in a frypan on medium-high heat. Cook beef and onion (S2 & S4 only) for about 5 minutes, stirring, until browned. Add carrot and measure of spices and cook for 1 minute, until fragrant. Add canned tomatoes, beans, stock and corn to pan and simmer on low for about 10 minutes, until starting to thicken. Season with salt and pepper.
  4. While beef is cooking, grate cheese, shred lettuce and dice avocado and set all aside separately. Lay corn chips on an oven tray and sprinkle with cheese. Grill for 3-5 minutes, until cheese is melted and golden.
  5. Top nachos with beef, lettuce, avocado, sour cream, chilli flakes and sweet chilli sauce.

Nutritional Information

Energy 4505 kj
1077 kcal
Protein 47.4g
Carbohydrate 85.0g
Fat 59.4g