Beef and Veggie Nachos
Looking for a simple tasty dinner with hidden veggies? These Beef & Veggie Nachos are a much more nutritious alternative to standard nachos. You can tweak the flavours to suit you.
Recipe Tester Feedback: "Nice & chunky, the mince wasn’t mushed at all. You would think it was made using the packet taco seasoning – tasted just the same but better! It was a hit with my visitors!" - Kristi
No: Gluten / Egg / Nuts
*Variations: Can be made without Dairy
Total Preparation Time 20 minutes
Mince component can be frozen
- onion - 1, peeled and quartered
- garlic cloves - 2, peeled
- carrots - 2, roughly chopped
- capsicums - 2, roughly chopped
- zucchini - 1, small, roughly chopped
- oil - 10g
- taco seasoning - 4 Tbsp, (from Make Your Own bonus), or to taste
- beef mince - 300g
- lentils - 50g, dried red, rinsed well
- tomatoes - 200g, tinned
- water - 2 Tbsp
- vegetable stock - 1/2 Tbsp, beef stock paste
- corn chips - of your choice
- toppings - of your choice such as sour cream, salsa, grated cheese etc. The pico da gallo salsa from the Burrito Feast in The Budget Issue is a great option!
- Place onion (1), garlic (2), carrots (2), capsicums (2) and zucchini (1) to bowl. Speed 7 / 4 seconds, or until chopped to preferred consistency. Scrape down sides of bowl.
- Add oil (10g) and taco seasoning (4 Tbsp) to bowl. 2 minutes / 110C* / Speed 2.
- Add broken up mince (300g) and red lentils (50g) to bowl. 5 minutes / 110C* / Reverse+Stirring Speed.
- Add tomatoes (200g), water (2 Tbsp) and stock paste (1/2 Tbsp). Place internal steaming basket on top of the lid to prevent splatters. 10 minutes / 110C* / Reverse+Stirring Speed. Ensure lentils are cooked before serving.
- Serve mince mixture over corn chips and top with chosen toppings.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.