Beef Nacho Bowl with Salsa and Chipotle Crema

Steps

1. Prep veggies Preheat oven to high grill. Finely dice onion and grate carrots.
2. Cook veggies and beef Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Cook onion for 2-3 minutes, until softened. Add beef mince and garlic, stirring, for 3-4 minutes, until browned. Add nacho beef blend and tomato paste. Cook a further 1 minute, until fragrant.
3. Reduce heat to low-medium. Add carrot, chilli beans, stock and ¾ tsp salt. Add some chilli flakes for a heat kick! Stir to combine and leave to simmer for 13–15 minutes, stirring occasionally, until thickened.
4. Make salsa Dice tomatoes and cucumber 1cm. Toss in a medium bowl with a drizzle of oil and vinegar. Season to taste. Finely shred lettuce and set aside.
5. Grill beef When beef mixture has finished simmering, season to taste with pepper and crumble over feta cheese. Place in oven for 1-2 minutes, until cheese has melted. If you don’t have an oven-proof pan, pour beef mixture into an oven dish, top with feta and grill as per instructions.
6. Serve beef, lettuce and a handful of corn chips in each bowl, then top with salsa, chipotle crema or plain mayo for fussier foodies.