Nacho Tortilla Bowl
This is a great way to serve yourself a quick lunch or a fun variation for everyone when its nachos for dinner!
5 mins
Ingredients
- 500g Hellers Basic Mince Recipe
- 1 red or yellow pepper finely diced
- 1 can black beans drained – use 2 if you want to bulk out the recipe
- ½ cup corn kernels
- 15g taco or nacho seasoning – adjust to taste
- A small bunch of coriander leaves roughly chopped
- 4-8 small tortillas or 4 large depending on bowl size
- Olive oil
- To garnish: coriander, sour cream, limes, jalapenos, shredded iceberg lettuce
- Salsa:
- ¼ red onion finely chopped
- ½ red pepper finely diced
- 6-8 cherry tomatoes roughly chopped
- 1-2 limes juiced
Method
- Preheat oven 200C and grease a deep sided round oven proof dish with oil – you are going to place the tortillas into this dish allowing the sides to be slightly higher than the dish. You can use one large or a couple of small tortillas whatever works
- Bake tortillas in the hot oven for 4-6 mins checking often until the tortillas are brown and crispy around the edges. Remove tortillas from the dish and place onto a serving plate
- In a medium pot sauté the pepper in a little oil over low-medium heat until tender. Add the base mince, taco seasoning, corn, black beans and simmer for 3-5 mins. Adjust the seasoning to your taste
- To make the salsa combine red onion and the juice of 1 lime in a small bowl and allow to marinate for 5 mins, then drain off the lime juice. Add remaining ingredients and more lime juice if needed toss together well with a little seasoning
- To assemble spoon the nacho mince into the baked tortilla bowls garnish with sour cream, coriander and salsa
Beef Mince 380g
Mince: the hero of easy, flavourful cooking. Explore its versatility and why it remains everyone’s favourite meat for every mealtime.
