Serves 8
recipe from Super Food
Ideas
1 tablespoon olive oil
2 small brown onions, chopped
2 garlic cloves, crushed
600g lean minced beef
2 teaspoons ground cumin
2 teaspoons ground coriander
2 long red chilies, deseeded and finely chopped
400g can red kidney beans, drained and rinsed
400g can crushed tomatoes
light sour cream to serve
For the pita bread
4 small pit bread rounds, cut into small wedges
1/2 cup grated cheddar cheese
Chunky Guacamole
1 small red onion, chopped
1 large avocado, peeled and chopped
100g cherry tomatoes, quartered
1/2 cup fresh coriander leaves
1 1/2 tablespoons lime juice
Heat oil in a saucepan over medium heat. Add onion and garlic.
Cook, stirring occasionally for 5 minutes or until onion has
softened. Add mince. Cook, stirring with wooden spoon to break up
the meat, for 5 minutes or until browned. Add cumin, coriander,
chili and beans. Cook for 2-3 minutes or until fragrant then add
tomatoes and reduce heat to low. Simmer for 5 minutes or until
thickened.
To make the cheesy pita bread, grease 2 baking trays and line with
baking paper. Preheat oven to 180c/160c fan forced. Place bread in
a single layer on trays and bake for 5 minutes or until browned and
crisp. Sprinkle with cheese and bake for 2 minutes or until the
cheese has melted.
To make the guacamole, place ingredients in a bowl and season with
salt and pepper. Stir to combine. Place pita bread on a serving
plate and top with beef mixture and guacamole. Serve with sour
cream.
The Culinary Chase's Note: This was delicious and the
nachos did not last long! Enjoy!
