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Beef Nachos ~ Healthier version but delicious! (Gluten Free)

Recipe - Nachos
2 x Wholeweat Wraps (For Gluten Free Recipe, use Gluten Free Wraps)
Olive oil spray
1 Onion
1 clove Garlic, crushed
1 teaspoon Chilli powder
1/2 teaspoon Chilli flakes
250g Lean beef mince
100g drained canned lentils
200g diced tomato
1 Tomato
1/2 Avocado
1 tablespoons Low fat sour cream
1 tablespoons Grated parmesan cheese
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Method:
  1. Preheat oven to 180C.
  2. Cut Wraps into large chip sized triangles and place onto a baking tray. Bake for 5 minutes or until crisp and lightly golden.
  3. Meanwhile, lightly spray a frying pan with oil and heat over medium heat, finely chop onion and add to pan, stirring often, for 5 minutes or until soft.
  4. Add crushed garlic, chilli powder and Chilli flakes and cook, stirring until combined.
  5. Add beef mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned.
  6. Stir in lentils and tomatoes until well combined. Bring to boil, reduce heat to medium-low and simmer for 8 minutes or until liquid has reduced and thickened.
  7. Dice the tomato and avocado and combine in a bowl.
  8. To assemble, arrange crisps on two plates and top with beef mixture, salad and sour cream. Sprinkle with parmesan to serve.
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Notes:
Add or decrease chilli amount based on your personal taste buds.
If you make extra, Beef mixture can be stored in the freezer. Can be reheated and served with a side salad.
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Source: Adapted from a Member Recipe on Michelle Bridges 12WBT
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