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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
500 g
Bœuf haché
4 gousse(s)
Ail
113 g
Oignon rouge
1 pièce(s)
Courgette
1 boîte(s)
Tomates en dés
1 cs
Assaisonnement pour tacos
6 pièce(s)
Tortillas de farine
(Contient Gluten)
2 pièce(s)
Avocat
1 pièce(s)
Lime
14 g
Coriandre
Pas inclus dans votre livraison
pièce(s)
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Informations nutritionnelles
Instructions
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