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Chilli beef and cauliflower rice nachos
Chilli beef and cauliflower rice nachos
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Whip up a quick batch of crowd-pleasing beef nachos in less than an hour!
Ingredients:
  • 500g cauliflower
  • 45.50 gm extra virgin olive oil
  • 420g can no-added-salt red kidney beans, drained, rinsed
  • 4 green onions, thinly sliced
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 tsp ground coriander
  • 5.00 gm ground cumin
  • 1/2 tsp ground chilli powder
  • 1.25 gm paprika
  • 500g lean beef mince
  • 410g can chopped tomatoes with paste
  • 200g bag organic original flavoured corn chips
  • 165.00 ml grated tasty cheese
  • 82.50 ml reduced-fat plain Greek-style yoghurt
  • 2 tomatoes, diced
  • 40.00 ml fresh coriander leaves
Instructions:
  • 1. Add the cauliflower to a food processor and pulse until finely chopped. Transfer to a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH for 3 minutes until cauliflower softens slightly.
  • In a large frying pan over medium heat, warm 2 tablespoons of oil. Sauté cauliflower for 5 minutes, stirring occasionally. Mix in kidney beans and half of the green onion and cook for an additional 4 to 5 minutes until cauliflower is lightly golden. Transfer to a heatproof bowl and cover to maintain warmth.
  • Turn up the heat to medium-high, then pour the rest of the oil into the pan. Toss in the brown onion and sauté for 5 minutes until it's soft. Stir in garlic, ground coriander, cumin, chilli powder, and paprika, cooking for 1 minute until aromatic. Now, add the mince and cook for 5-6 minutes, breaking it apart with a wooden spoon until browned. Pour in the tomatoes and lower the heat to simmer for 10 minutes until the mixture thickens. Enjoy!
  • Preheat grill to medium-high. Layer corn chips in a flameproof serving dish. Top with half of the cheese, followed by 3/4 of the mince mixture. Add cauliflower mixture, then the remaining mince. Sprinkle with the rest of the cheese. Grill for 2-3 minutes until cheese melts. Garnish with dollops of yogurt, chopped tomato, fresh coriander, and remaining green onion. Serve hot.

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