Chilli beef nachos

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tsp or 7g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  1 clove or 3g

• Ground beef

  80% lean meat / 20% fat, raw

  100g

• Tomato puree

  Canned, without salt added

  2 tsp or 10g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  95g

• Tortilla chips

  Snacks, nacho cheese

  50g

• Cheddar cheese

  15g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Sour cream

  Reduced fat, cultured

  25g

• Fresh cilantro

  Coriander leaves, raw

  ⁷⁄₁₆ sprigs or 1g

Directions

1. Preheat the oven to 180ºC. Heat the oil in a saucepan, add the onion and garlic and fry for 4–5 minutes until soft. Increase the heat, add the beef and fry until browned. Add the tomato puree and spices, fry for a minute then pour in the chopped tomatoes and a splash of water. Bring to a simmer then cook gently for 30 minutes. Meanwhile, cut the tortillas into triangles, arrange on a baking tray in a single layer then bake for 10 minutes until crisp. Layer the tortilla crisps with the beef chilli in a serving bowl then top with the cheese, red chilli, soured cream and coriander. Tip The beef chilli part of this recipe is great for batch cooking. The best way to freeze this dish is to leave it to cool completely then spoon portions into individual freezer bags. Lay on a tray and freeze flat.

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