Mexican Beef Supper Nachos
with Avocado- Gluten
These saucy supper nachos are jam-packed with a secret veggie component: grated zucchini! And how about that - you can make your own tortilla chips at home! And these chips are the perfect utensil to scoop up all the beefy deliciousness.
Ingredients
500 g
Ground Beef
4 clove
Garlic
113 g
Red Onion
1 unit
Zucchini
1 can
Diced Tomatoes
1 tbsp
Taco Seasoning
6 unit
Flour Tortillas
(Contains: Gluten)
2 unit
Avocado
1 unit
Lime
14 g
Cilantro
Not included in your delivery
unit
Oil*
unit
Salt*
unit
Pepper*
Nutrition Values
Cooking Steps
Preheat your oven to 400°F. (To bake the tortilla chips.)Start prepping when your oven comes up to temperature!
Prep: Wash and dry all produce. Mince or grate the garlic. Coarsely grate the zucchini. Cut each flour tortillas into 8 triangles. Halve, pit, and cut the avocado into 1/2-inch cubes. Cut the lime into wedges. Roughly chop the cilantro.
Bake the tortilla chips: Meanwhile, brush or spray the tortillas with oil and arrange in one layer on a baking sheet. Bake in the centre of the oven, flipping halfway through cooking, until golden and crispy, 8-12 min. (TIP: Keep your eye on the tortillas so they don't burn!)
Make the filling: Meanwhile, heat a large pan over a medium-high heat. Add a drizzle of oil, then the red onion and garlic. Cook until onion is soft, 4-5 min. Add the ground beef and cook, breaking up the meat with a spoon, until no pink remains, 4-5 min.
Add the zucchini, diced tomatoes and taco seasoning. Bring the mixture to the boil. Reduce the heat to medium-low and simmer until the filling thickens slightly, 6-8 min. Season to taste with salt and pepper.
Finish and serve: Divide the tortilla chips and filling between bowls, then top with avocado, cilantro and a lime wedges. Enjoy
