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Healthier frying pan nachos recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate your Mexican fiesta with speedy stovetop nachos.
Ingredients:
  • Lime wedges, to serve
  • 2 wholegrain tortillas
  • 18.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 400g lean beef mince
  • 1 red capsicum, finely chopped
  • 1 long red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 30g sachet salt-reduced taco seasoning
  • 400g can diced tomatoes
  • 400g can red kidney beans, drained, rinsed
  • 165.00 ml grated reduced-fat tasty cheese
  • 1 avocado, diced
  • 200g tomato medley mix, halved
  • 82.50 ml fresh coriander leaves
  • 58.75 gm light sour cream
Instructions:
  • Preheat the oven to 220C (200C fan-forced) and line 2 baking trays with baking paper. Cut the tortillas into 24 wedges and arrange them in a single layer on the trays. Bake for 6 to 8 minutes, flipping once, until crisp. Allow them to cool before serving.
  • Heat oil in a medium oven-safe pan over medium-high heat. Add onion and cook for 3 to 4 minutes until softened. Add mince and break it up with a wooden spoon, cook for 5 minutes until browned. Stir in capsicum, chili, and garlic, cook for 2 more minutes.
  • Sprinkle in the aromatic taco seasoning and stir for 1 minute until fragrant. Toss in the tomatoes, kidney beans, and 3⁄4 cup water. Bring to a vigorous boil, then lower the heat and simmer uncovered for 5 minutes until slightly thickened.
  • Start by preheating the grill to high heat. Next, generously sprinkle the beef mixture with cheese and grill for about 5 minutes, or until the cheese turns a beautiful golden brown. Finish by topping it off with avocado, tomato, and fresh coriander, then add a dollop of sour cream. Serve the dish with some crunchy tortilla chips and lime wedges for a delightful flavor boost.

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