Tex-Mex Beef Nachos

Nutrition per serve

Ingredients

• 4pcs pita breads
• 2clov garlic
• 380g black beans
• 300g lean beef mince
• 10g Tex-Mex seasoning
• 400g diced tomatoes
• 50g tomato paste
• 130g natural yoghurt
• 19ml olive oil
• 5ml white vinegar
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line 2 large oven trays with baking paper. Cut the pita into triangles. Crush the garlic. Drain and rinse the beans.
2. Step 2 — Brown beef mince
   Heat 1 tsp olive oil in a large frypan over medium-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 three-quarters of the garlic and cook, stirring, for 1 min or until fragrant (see Feed a Crowd).
3. Step 3 — Simmer mince
   Stir the tomatoes, half the tomato paste*, 1 tsp white vinegar and 1 tsp sugar into the mince mixture and cook for 5 mins or until the liquid is slightly reduced. Add the beans and cook for a further 8-10 mins until the sauce is thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Bake pita chips
   Meanwhile, put the pita chips on the lined trays, drizzle with 1 tbs olive oil and toss well to coat. Spread the chips in a single layer, then season well with salt. Bake for 4-5 mins until golden and crisp.
5. Step 5 — Serve up
   Combine the yoghurt, remaining garlic and 1 tsp Mexican spice blend in a bowl. Taste, then season with salt and pepper. Arrange the pita chips on a tray or individual plates, top with the mince and bean mixture and dollop with the spiced yoghurt. Enjoy!
6. Step 6 — Feed A Crowd
   If you like a kick of heat, add a pinch of chilli flakes to the mince mixture, or scatter over to serve if it's just for you.

Allergens

Gluten, Sojabohnen, Wheat, Sulfit, Milch