Method

To make the sauce:

1. Pre-heat oven to 180°C (for making the nachos).
2. Heat a little canola oil in a large frying pan over a high heat.
3. Pan fry the mince in two batches to brown, drain off the fat and set the mince aside in a bowl.
4. Wipe the pan clean, reduce heat to medium and add a little canola oil.
5. Add the onion and garlic, cook - stirring for 5 minutes until soft.
6. Add the drained mince back to the pan along with the spices, tomatoes, beans, stock, capsicum and sugar.
7. Simmer until reduced to a thick sauce (around 20-30 minutes).
8. Taste and season with pepper as required.

To make the nachos:

1. Brush the wraps lightly with canola oil and place on oven trays.
2. Bake in the oven for about 10 minutes or until crisp, turning over once.
3. Break them into big chips.

To make the salsa:

1. Combine the avocado, cucumber, coriander and lime juice gently in a bowl just before serving.

To serve:

1. Place wholemeal chips in bowls and top with the mince sauce. Top with salsa, reduced fat sour cream and fresh coriander.

Tip

To make gluten-free, serve nacho sauce and salsa with corn tortillas, brown rice or potato rounds instead of wrap chips.

Note

Children can choke on food at any age but the risk is higher in children under 5 years. Refer to the Ministry of Health Guidelines to find out more. Search ‘food and choking' at health.govt.nz

To serve

You need

• SAUCE
• 2 tbsp canola oil
• 450 g lean beef mince
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 2 tsp smoked paprika, mild
• 1 tsp cumin, ground
• ¼ tsp chilli powder
• 400 g tomatoes, chopped
• 400 g red kidney beans, drained, rinsed
• 2 cups beef stock, no added salt
• 1 roasted red capsicum, sliced
• 1 tsp brown sugar
• SALSA
• ½ avocado, diced
• ½ cucumber, diced
• ¼ cup coriander, chopped
• 1 lime, juiced
• TO SERVE
• 3-4 wholemeal wraps
• 4 tsp sour cream, reduced-fat, to serve
• coriander, to serve

Method

To make the sauce:

1. Pre-heat oven to 180°C (for making the nachos).
2. Heat a little canola oil in a large frying pan over a high heat.
3. Pan fry the mince in two batches to brown, drain off the fat and set the mince aside in a bowl.
4. Wipe the pan clean, reduce heat to medium and add a little canola oil.
5. Add the onion and garlic, cook - stirring for 5 minutes until soft.
6. Add the drained mince back to the pan along with the spices, tomatoes, beans, stock, capsicum and sugar.
7. Simmer until reduced to a thick sauce (around 20-30 minutes).
8. Taste and season with pepper as required.

To make the nachos:

1. Brush the wraps lightly with canola oil and place on oven trays.
2. Bake in the oven for about 10 minutes or until crisp, turning over once.
3. Break them into big chips.

To make the salsa:

1. Combine the avocado, cucumber, coriander and lime juice gently in a bowl just before serving.

To serve:

1. Place wholemeal chips in bowls and top with the mince sauce. Top with salsa, reduced fat sour cream and fresh coriander.