Name: Beef nachos
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 500 gram minced beef; 1/2 teaspoon dried chilli flakes; 1 teaspoon ground cumin; 400 gram canned diced tomatoes; 1/2 cup (125ml) beef stock; 400 gram canned kidney beans, rinsed, drained; 1 avocado (250g), chopped coarsely; 1 tablespoon lime juice; 200 gram corn chips; 1 cup (120g) coarsely grated cheddar cheese; 1/2 cup (120g) sour cream; 1 tomato (150g), chopped finely; 2 tablespoon fresh coriander leaves, sliced finely

This quick and easy beef and bean nachos with crunchy corn chips and guacamole on the side is a great mid-week dinner stand-by or Friday night classic.

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Ingredients

2 teaspoon olive oil

500 gram minced beef

1/2 teaspoon dried chilli flakes

1 teaspoon ground cumin

400 gram canned diced tomatoes

1/2 cup (125ml) beef stock

400 gram canned kidney beans, rinsed, drained

1 avocado (250g), chopped coarsely

1 tablespoon lime juice

200 gram corn chips

1 cup (120g) coarsely grated cheddar cheese

1/2 cup (120g) sour cream

1 tomato (150g), chopped finely

2 tablespoon fresh coriander leaves, sliced finely

Method

1.Heat oil in large saucepan, add beef, chilli and cumin; cook, stirring, until browned. Stir in undrained tomatoes, stock and beans; bring to the boil. Reduce heat; simmer, uncovered, about 30 minutes or until thickened, season to taste.

2.Meanwhile, mash avocado in small bowl with juice until smooth; season to taste.

3.Preheat grill (broiler).

4.Divide corn chips between four heatproof serving plates; sprinkle with cheese. Grill, in batches, until cheese melts. Top with beef mixture, avocado mixture, sour cream, tomato and coriander.

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