Beef Nachos with Corn Chips and Sweet Chilli Sour Cream

Beef Nachos with Corn Chips and Sweet Chilli Sour Cream

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, June 24, 2018.
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Grating veggies is a fantastic way to hide them in meals for little foodies, and we’ve done just that in these comforting beef nachos. If you would like a little bit of spice to top your nachos, drizzle the sweet chilli, or your favourite hot sauce over them to serve. Alternatively, you could combine the sour cream with sweet chilli sauce – delish!

Ingredients

Beef Nachos

  • 2 carrots
  • 1 courgette
  • 450g beef mince
  • 4 tsp nacho seasoning
  • 1 can mild chilli beans
  • 1 cup GF beef stock
  • 70g tomato paste
  • 1 tsp salt
  • 2 tomatoes
  • 1 cup grated cheese

To Serve

  • 125g sour cream
  • 2 tsp GF sweet chilli sauce (optional, adults)
  • 1½ bags corn chips

Steps

  1. Preheat oven to high grill. Grate carrots and courgette.
  2. Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Cook beef mince, breaking it up as it cooks, for about 4 minutes or until just cooked. Add nacho seasoning and cook a further 1 minute, until fragrant.
  3. Reduce heat to low and add chilli beans, stock, tomato paste, courgette, carrots and salt. Simmer for 13-15 minutes, stirring occasionally.
  4. While mince and beans simmer, dice tomatoes 1cm. Mix sour cream with sweet chilli sauce (if using) in a small bowl, or keep plain. Set aside.
  5. Sprinkle beef mixture with cheese and place in oven for 2-3 minutes, or until cheese has melted. Remove from oven and top with diced tomatoes.
  6. To serve, spoon nacho mixture onto plates and serve with a handful of corn chips. Dollop over a little sweet chilli sour cream.

Nutritional Information

Energy 2441 kj
583 kcal
Protein 34.0g
Carbohydrate 42.0g
Fat 30.9g