If ever there was a healthy corn chip, these homemade tortilla chips are it. You could even prepare these ahead of time and store in a cool dry place, like a zip lock bag – talk about simple. With bulked up healthy mince and creamy soft avocado, they’re the perfect antidote to any heavy meals and any overeating you may have recently indulged in (don’t worry, our lips are sealed).
Allergens
Utensils
Tags
Olive oil
2 tsp
Red onion
0.5
Mexican Beef Mince
300 g
Zucchini
1
Diced tomatoes
1 tin
White Corn Tortillas
3
Avocado
1
Lemon
0.5
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the red onion and grate the zucchini. Cut the corn tortillas into triangles and the lemon into wedges.
Heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook for 3 minutes or until soft. Add the Mexican beef mince and cook, breaking up with a wooden spoon, for 2-3 minutes or until browned. Add the zucchini and diced tomatoes and bring to the boil. Reduce the heat to medium-low and simmer for 10-15 minutes or until the sauce thickens a little. Season to taste with salt and pepper.
Meanwhile, brush or spray the white corn tortillas with a little oil and lay flat on a lined oven tray. Cook in the oven for 10 minutes or until golden and crisp.
To serve, divide the tortilla triangles, Mexican mince mixture, avocado and lemon between bowls.
2890
kcal
Calories
39.5
g
Fat
11.5
g
of which saturates
35.6
g
Carbohydrate
11.5
g
of which sugars
0
g
Dietary Fibre
43.9
g
Protein
680
mg
Sodium
