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Sponsored by Anchor a taste of home

Anchor a taste of home

Beef, Beet & Bean Nachos

Photo / Supplied.

Photo / Supplied.

Sponsored by Anchor a taste of home


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Not for sale

The beetroot and lentil sausages in this nacho chilli sets it apart from the rest! Packed with flavour and SUPER simple to make. This crunchy, fresh summer fave is the perfect dish for any dinner party or after work dinner in the sunshine.

Cook time: 25 mins
Serves: 4

Ingredients

Chilli

A drizzleof Natural avocado cooking oil (we love Olivado)
2 packetsBeef,Beetroot and Lentil Sausages (we love Hellers)
1red onion - diced
2cloves garlic - minced
1 tspground cumin
1 tspsmoked paprika
1 canblack beans (we love Chantal Organics)
1 canchopped Tomatoes
1 tsphoney (we love Airborne - Clover)
1packet tortillas (we love Giannis)
A handfulgrated cheddar cheese (we love Mainland)
1red chilli - finely chopped

Toppings:

4 tbspAnchor Sour Cream Original
1red chilli - thinly sliced
A handfulcoriander (we love Superb Herb)
1avocado - sliced (we love NZ Avocado)
2limes

Method

  1. In a heavy based saucepan over a medium heat, fry off the red onion, chilli and garlic until translucent.
  2. Add the cumin and smoked paprika and fry off for 2 minutes
  3. Remove the skins from the sausages and fry off the meat with the onion spice mixture until it's broken down into mince and looks lovely and golden.
  4. Add the canned of chopped tomatoes and beans. Season with a teaspoon of honey. Stir to combine and place a lid on the saucepan. Turn down to a low heat and simmer for 20 minutes.
  5. Turn oven to 180C. Cut the tortillas into "corn chip" triangles and evenly spread flat on a baking tray. Drizzle with avocado oil and the cheddar cheese. Bake for 15-20 minutes until crispy and golden.
  6. Transfer the cheesey golden tortilla chips into a serving dish. Top with chilli mixture, sour cream, green chilli slices, coriander, avocado slices and limes.
  7. Devour immediately!
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