This recipe is our “go to” Nacho recipe. The beans and lentils help to bulk out the mince – sometimes leaving leftovers for lunch the next day. A good quality premium mince can be a bit more expensive but I think its worth it for the taste. Dont forget , you could also use chicken mince or lamb mince in this dish.
You could leave out the lentils, or use any type of canned beans for this recipe- Just rinse and drain them before adding. Last night I made this dish again but it had mushrooms (finely diced) in it.
I saved what Ezra didn’t eat and will mix with some pasta and cheese for his dinner tonight – EASY
Healthy Mince Nacho's with tortilla chips
- 1 onion, diced
- 600-700 g mince
- 2 cans chopped tomatoes
- 1 can chilli beans
- 1/2 cup lentils (cooked and drained or canned if preferred)
- 1/2 bag baby spinach
- and any leftover vege you would like to use (I used broccoli)
- For adult or older child version to get more Mexican flavour add
- 1/2 tsp cumin powder
- 1/2 tsp garlic powder
- sprinkle of chilli powder or flakes (to your liking)
- 1/2 tsp paprika
- OR Half packet of any Mexican Spice mix from supermarket
- 1 avocado, mashed
- 4-6 tortillas, cut into triangles and grilled to make crispy
- 1/2- 3/4 cup grated cheese
- 1 small pot sour cream
- Step 1 1. Gently fry the onion until clear
- Step 2 2. Add mince and cook until browned
- Step 3 3. Add tomatoes, chilli beans and lentils, mix well and simmer for 5 minutes
- Step 4 4. Add baby spinach and any other vegetables and cook until spinach is well wilted
- Step 5 5. At this point in the recipe remove young children’s portions and then go on to add the spices above, or 1/2 packet of any store purchased spice mix of your choice.
- Step 6 6. Serve in a bowl with tortilla “chips” , mashed avocado, cheese and sour cream.