Author: Wick Nixon
Serves: 5 serves
- 1-2 T oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 500gm premium beef mince
- 400gm can red kidney beans, rinsed and drained, or brown lentils
- 400gm can tomato puree
- 2 t cumin powder
- 1 T lime juice, or lemon juice
- 2 T Worcestershire sauce (GF if required)
- 4 large spinach leaves, finely sliced
- 1 large courgette, finely grated
- 1 large carrot, finely grated
- ½ t salt and a good grind of pepper
- large bag unsalted corn chips
- grated cheese, (omit if DF)
- 1 avocado (or could use a fresh mango), cut into chunks, optional
- ½ red pepper, cut into small pieces
- ½ yellow pepper, cut into small pieces
- 1 T lime juice
- rind of ½ lime
- fresh coriander, finely chopped
- fresh coriander leaves
- 1 chilli, finely chopped, optional
- Heat the oil in a wok or frying pan over a medium heat. Add the onion & garlic & cook for 3-4 minutes. Add the beef mince and brown for 2-3 minutes. Add the red kidney beans or brown lentils and cook for a further few minutes until the mince is cooked through.
- Add the tomato puree, cumin powder, lime (or lemon) juice, Worcestershire sauce, grated courgette, carrot and spinach and cook for a further 5 minutes. Season with salt and pepper.
- While this is cooking, combine all the salsa ingredients together in a bowl if making.
- To serve, put a layer of nacho chips on a plate, then pour some mince mixture over the top. Sprinkle with grated cheese (if using) and place under the grill for a couple of minutes until the cheese is melted and brown.
- Serve immediately with a dollop of salsa on the top, with fresh coriander and chilli if desired.