Blended Chilli Nachos

PREP TIME: 10 Min

COOK TIME: 40 Min

SERVES: 4

1 tablespoon olive oil
1 onion, peeled and diced
1 capsicum, chopped
2 cloves garlic, peeled and finely chopped
1-2 teaspoons minced chilli, optional
500g 50/50 Meadow Mushrooms & beef mince blend
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 x 400g can chopped tomatoes
1 x 400g can kidney or pinto beans, drained
corn chips
To serve: selection of toppings such as guacamole, grated cheese, sour cream, salsa

1. Heat the oil in frying pan over a medium heat and stir fry the onion, capsicum, garlic and chilli with a sprinkle of salt for 5 minutes.
2. Finely chop the mushrooms (or blitz in the blender) to replicate mince, then add to the pan with the mince, cumin, coriander and paprika and raise the heat a little, cook, stirring occasionally, for 10 minutes.
3. Stir in the tomatoes, rinsing the can with half a can of water and adding this, bring to the boil, reduce to a simmer and cook for 10 minutes then add the beans and simmer for 10 minutes.
4. Arrange a layer of corn chips on a plate and spoon over the Mexican mince mixture.
5. Top with grated cheese and grill until cheese has melted.
6. Finish off with your toppings of choice.

MADE WITH