Capsicum ‘Nachos’
Serves 4
Ingredients:
Capsicums (3 x large or as many mini capsicums fit in your dish)
500g Lean Beef Mince
1 Carrot - grated
1 Zucchini - grated
1 onion - grated
2 x cloves Garlic
1 cup - Red Kidney Beans
1 Tbsp Taco Seasoning (I recommend Mingle)
1 Tbsp Tomato Paste
1 Jar (280g) Tomato Passata or canned diced tomatoes (Choose one with no sugar!)
90g Lean Cheese
30g Cheese (Tasty or Cheddar)
160g Avocado, mashed
100g Greek yoghurt
Optional:
Pickled Jalapenos
Coriander (If it tastes like dishsoap to you, leave it out!)
Method:
Preheat your oven to Broil at 200 degrees (celcius)
Prepare the Capsicums which will act as your ‘chips.’ Cut the mini capsicums in half and scoop out the seeds. Line the bottom of your oven safe dish until all the gaps are filled.
Using a food processor or box grater, grate the carrot, onion & capsicum, and remove as much excess water as possible. SQUEEZE!
In a large dutch oven of pan, heat to medium-high and add the beef mince. Spread out and leave it to get some colour before mixing. Usually takes a couple of minutes.
Once the beef is cooked through, add the carrot mixture and red kidney beans and cook until soft. for a few minutes.
Add garlic and taco seasoning and cook for another minute, before adding the tomato paste and mixing well.
Add the tomato passata and mix well. If it looks dry add a small amount of water. Cook for another minute.
Remove from the heat and add the beef mixture to the oven safe dish. Try and fill the capscium ‘chips’ as much as possible and then spread the remaining beef on top. Add the cheese.
Put in the oven to broil for 5 minutes or until the cheese is melted and golden (Timing can vary in different ovens!)
While cooking, mash the avocado with a fork.
Remove the ‘nachos’ from the oven, add the avocado, greek yoghurt and toppings of your choice and serve! :)
Nutritional Information:
469 Calories | 46.1g Protein | 19.6g Fat (8.7g saturated) | 33.5g Carbohydrates | 9.2g Fibre
Per Serve
