Beef nachos with avocado salsa
A crowd-pleasing healthy meal.
Method
To make the sauce:
- Pre-heat oven to 180°C (for making the nachos).
- Heat a little canola oil in a large frying pan over a high heat.
- Pan fry the mince in two batches to brown, drain off the fat and set the mince aside in a bowl.
- Wipe the pan clean, reduce heat to medium and add a little canola oil.
- Add the onion and garlic, cook - stirring for 5 minutes until soft.
- Add the drained mince back to the pan along with the spices, tomatoes, beans, stock, capsicum and sugar.
- Simmer until reduced to a thick sauce (around 20-30 minutes).
- Taste and season with pepper as required.
To make the nachos:
- Brush the wraps lightly with canola oil and place on oven trays.
- Bake in the oven for about 10 minutes or until crisp, turning over once.
- Break them into big chips.
To make the salsa:
- Combine the avocado, cucumber, coriander and lime juice gently in a bowl just before serving.
To serve:
- 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.

To serve
To serve: 4
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:
- Pre-heat oven to 180°C (for making the nachos).
- Heat a little canola oil in a large frying pan over a high heat.
- Pan fry the mince in two batches to brown, drain off the fat and set the mince aside in a bowl.
- Wipe the pan clean, reduce heat to medium and add a little canola oil.
- Add the onion and garlic, cook - stirring for 5 minutes until soft.
- Add the drained mince back to the pan along with the spices, tomatoes, beans, stock, capsicum and sugar.
- Simmer until reduced to a thick sauce (around 20-30 minutes).
- Taste and season with pepper as required.
To make the nachos:
- Brush the wraps lightly with canola oil and place on oven trays.
- Bake in the oven for about 10 minutes or until crisp, turning over once.
- Break them into big chips.
To make the salsa:
- Combine the avocado, cucumber, coriander and lime juice gently in a bowl just before serving.
To serve:
- Place wholemeal chips in bowls and top with the mince sauce. Top with salsa, reduced fat sour cream and fresh coriander.
Thank you for your feedback.
The Fuelled4life team.