Ingredients
- 1 tablespoon olive oil
- 500g beef mince
- 1 small red onion, finely diced
- 1 tablespoon tomato paste
- 400g tin black beans, drained
- 2 teaspoons Chooki's Chilli Chicken Salt
- 200g gluten-free corn chips
- 1 1/2 cups grated cheddar
- 1 cup diced tomato, sliced jalapenos and coriander leaves
- 1/2 cup sour cream mixed with juice of 1 lime
Difficulty: Easy | Prep: 10 min | Cook: 15 min | Total: 25 min | Serves: 4 | Dietary: Gluten-Free
These little beef nacho boats are built for a cold June footy night, but they are just as good on the couch with a movie. Chooki's Chilli Chicken Salt goes into the hot mince so the heat spreads through the beef instead of sitting on top.
- 1 tablespoon olive oil
- 500g beef mince
- 1 small red onion, finely diced
- 1 tablespoon tomato paste
- 400g tin black beans, drained
- 2 teaspoons Chooki's Chilli Chicken Salt
- 200g gluten-free corn chips
- 1 1/2 cups grated cheddar
- 1 cup diced tomato, sliced jalapenos and coriander leaves
- 1/2 cup sour cream mixed with juice of 1 lime
Step 1: Brown
Heat the oven to 200C. Warm the olive oil in a frying pan over medium-high heat, then cook the beef and onion for 6 minutes, breaking the mince up as it browns. Stir in the tomato paste, black beans and Chooki's Chilli Chicken Salt, then cook for another 2 minutes until the mince is glossy and well seasoned.
Step 2: Bake
Spread the corn chips over a lined baking tray, trying to keep some whole chips facing up like little scoops. Spoon the hot beef mixture over the chips, scatter over the cheddar, then bake for 6 to 8 minutes until the cheese has melted and the chip edges are lightly toasted.
Step 3: Finish
Top with diced tomato, jalapenos and coriander while everything is still warm. Dollop over the lime sour cream and serve straight from the tray.
Tip: Keep the beef mixture fairly dry before it hits the chips. If there is liquid in the pan, cook it for another minute so the nacho boats stay crunchy.
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