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Nacho melts
Nacho melts
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate your nachos with all the Mexican fixings on crispy pita bread for a delicious and convenient twist!
Ingredients:
  • 18.20 gm olive oil
  • 400g beef mince
  • 1 garlic clove, crushed
  • 35g packet taco seasoning mix
  • 400g can crushed tomatoes
  • 125g can red kidney beans
  • 4 small pita breads
  • 100g tasty cheese, grated
  • sour cream, to serve
  • lime wedges, to serve
  • 1 medium avocado, halved, stone removed, chopped
  • 1 medium tomato, seeded, finely chopped
  • 1 small red onion, finely chopped
  • 20.00 ml chopped coriander leaves
  • 10.60 gm lime juice
Instructions:
  • Prepare guacamole: In a bowl, gently mash the avocado with a fork. Mix in the tomato, onion, cilantro, and lime juice until well combined. Cover and chill in the refrigerator.
  • In a medium frying pan over medium-high heat, heat oil, then add mince and garlic. Cook for 5 minutes until browned, breaking up the mince with a wooden spoon. Add seasoning and cook for 1 minute until aromatic. Stir in tomatoes and beans. Increase heat to high, bring to boil, then reduce to medium-low and simmer for 5 minutes until thickened.
  • Preheat the grill on high while you grill the pita breads for 2 minutes on one side until nicely browned.
  • Spread a savory mince mixture and cheese over toasted pita breads. Bake until the cheese is perfectly melted. Serve with guacamole, sour cream, and a refreshing lime wedge.

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