Pick 'N' Mix Nacho Bowls

Pick 'N' Mix Nacho Bowls

By Atika Lim  ,

January 10, 2017

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  • Prep: 30 mins
  • Cook: 25 mins
  • Yields: 4-6

Ingredients

2 tbsps olive oil

2 onions, finely chopped

30 g sachet taco seasoning

2 tbsps tomato paste

500 g chicken mince

250 g button mushrooms, quartered

2 x 400 g cans crushed tomatoes

400 g can kidney beans, rinsed, drained

175 g packet corn chips

½ iceberg lettuce, shredded

Grated cheddar, sour cream, Tabasco

sauce, to serve

GUACAMOLE

1 avocado

1 tbsp lemon juice

TOMATO SALSA

250 g cherry tomatoes, quartered

½ red onion, finely chopped

¼ cup coriander leaves, chopped, plus

extra to serve

1 tsp red wine vinegar

Directions

1In large deep frying pan, heat oil on medium. Saute onion 3 to 4 mins until tender. Stir in seasoning and paste, cook 1 min. Spoon half into a second pan.

2Increase heat of 1 pan to high. Add mince and brown 5 mins, breaking up lumps. Add mushrooms, to second pan, cook 4 to 5 mins.

3Stir a can of tomatoes into each pan. Simmer 10 mins until thickened slightly. Stir beans into mushroom mixture.

GUACAMOLE

1In a bowl, mash avocado with juice and season.

TOMATO SALSA

1In a bowl, combine all ingredients.

2Serve chicken and veggie mixtures on a platter with guacamole, salsa, corn chips, lettuce, cheese, sour cream and fresh coriander sprigs.

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