Nachos
Nachos are often considered an unhealthy meal due to the amount of added salt and sugar through the use of processed sauces, the amount of cheese, guacamole and corn chops that they are served with. I have created a healthy take on nachos that is still full of flavour and misusing a lot of the processed foods and adding in lots of vegetables. I am intolerant to cow’s milk dairy so I like to serve mine with a small amount of goat or sheep’s fetta.
| Servings |
people
|
Ingredients
Seasoning
- 1 tbsp cumin
- 1 tsp paprika
- tsp ½chilli powder
- 1 tsp oregano
- 2 tbsp tomato paste
Nachos
- 500 g lean beef mince
- Punnet of mushrooms – finely chopped
- ¼ red cabbage – finely chopped
- 1-2 red onions – finely chopped
- 1 tbsp minced garlic
- 2 zucchini’s – finely chopped
- 1 tbsp olive/coconut oil
- 1 lemon
- Salt and pepper to taste
- Organic corn chips
- 2 avocados
- 2 tbsp Cheese – optional Try a small amount of goat or sheep’s fetta instead. Aiming to stick to 2 tbsp of grated cheese per person.
Ingredients
Seasoning
Nachos
|
|
Instructions
- Finely chop mushrooms, cabbage, onions and zucchini and place in a bowl.
- Add oil to a medium hot pan and add mince to start browning it. Approximately 5 minutes.
- Add vegetables, garlic, spices and tomato paste. Mix well and allow to cook through 15 minutes.
- In the meantime mash avocado together and season with salt and pepper. Add the juice of ¼ - ½ lemon until desired taste is reached.
- Once mince is cooked, assemble your nachos to your desired liking using the corn chips, avocado dip and cheese if using. Try to eat no more than 10 large corn chips per person.