Fast Steakhouse Beef Nachos

with Loaded Guacamole and Coriander

⏱ 20 minutesMeatServes 2

No added wheatFamily-friendlyHigh protein

Nutrition per serve

800 kcal

Calories

41 g

Protein

45.6 g

Fat

54.4 g

Carbs

12.9 g

Fiber

Step 1 — Make tomato salsa
Check your avocado is ripe before starting this recipe (see cooking tip). Preheat the oven to 220C, fan-forced. Finely chop the onion and tomato. Combine the onion, tomato and 1 tsp white wine vinegar in a bowl and season with salt and pepper.
Step 2 — Brown beef mince
Heat a drizzle of olive oil in a medium frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the Tex-Mex seasoning and cook, stirring, for 30 secs or until fragrant.
Step 3 — Simmer mince mixture
Stir the tomato paste and 60ml (¼ cup) water into the mince and bring to a simmer. Cook, stirring, for 2 mins or until the mixture is reduced. Taste, then season with salt and pepper. Remove from the heat.
Step 4 — Toast corn chips
Meanwhile, put the corn chips on an oven tray and bake for 3 mins or until lightly toasted.
Step 5 — Make guacamole
While the corn chips are toasting, scoop the avocado into a bowl and coarsely mash with a fork. Add three-quarters of the tomato salsa and stir until combined. Season with salt and pepper.
Step 6 — Get ready to serve
Pick the coriander leaves, then finely chop the stems. Add the coriander stems to the remaining tomato salsa. Divide the corn chips, mince mixture, guacamole and remaining tomato salsa among bowls. Scatter with the coriander leaves to serve.

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