Mexican Beef Supper Nachos
with Avocado
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
