nachos are a fave, aren’t they!?
here’s my take – the guilt-free version.
this dish WILL provide the satisfying “comfort” factor that comes with a plateful of spicy mince and “chips”…. but this baby is packed full of good things. swapping out those corn chips for kumara, means you can pretty much eat as much as you like without filling that temple of yours with grease ….
(did you know that one serving of corn chips, is approx only 7 chips… AND corn chips are no better than your bought potato crisps! thats scary!)
anyway….. with this dish, i can bet on it that you won’t miss the corn chips.
try it, see for yourself.
serves 3
for the kumara chips
2 large kumara, sliced thinly
oil
salt
for the mince
1 brown onion, finely chopped
5 cloves garlic, crushed
4 tsp chipotle in adobo sauce (or 2 chillis and 1 tblsp smoked paprika OR 3 tsp chilli powder & 1 tblsp smoked paprika if you dont have the chipotle)
1 tsp cumin seeds, toasted and ground
2 tsp coriander seeds, toasted and ground
1/2 tsp ground allspice
1 tsp paprika
400gm beef mince
1 cup beef stock
1 tin canned tomatoes
1 tblsp tomato puree
1 can black beans, drained (optional)
salt
pepper
1/2 lemon, juice
for the salsa
1 avocado, cut into cubes
2 tomatoes, cut into cubes
1.5c coriander, roughly cut
1/2 red onion, finely diced
1 lime, juice
salt
garnishes
sour cream
grated cheese (optional)
pre-heat oven to 180 deg C.
for the kumara chips
place the sliced kumara on baking trays (i line them with baking paper first to keep my trays clean!) drizzle some oil over them and season.
bake for 15 mins.
turn, bake for 10 mins.
they should be crispy on the edges, and slightly pliable in the middle. this makes for excellent “wrap like” chips to put the mince and salsa into!
for the mince
heat frypan or pot to medium heat. add some oil, and then add the onion, garlic and chipotle, season with a little salt and saute until onion until onion has softened.
add the dried spices and cook for a minute until fragrant.
boost the heat to high and add the mince, brown.
add the stock, tomatoes and puree.
season.
bring to a simmer and cook until the liquid has evaporated.
once reduced and ready to serve, check seasoning and add the half lemon juice.
for the salsa
add all the ingredients except the coriander. place in the fridge until ready to serve.
to assemble
add the coriander to the salsa and mix.
put the grated cheese, and sour cream in serving platters.
serve, as desired.
enjoy!
