And now I lay me down… on the couch with a big, delicious bowl of Mushroom and Beef Nachos. That’s this weekend’s story! The end. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #nachos
Mushroom and Beef Nachos
Serves 4
Ingredients
15ml olive oil
1 onion, finely chopped
250g lean beef mince
250g Button mushrooms, chopped and pan-fried
1 red chilli, finely chopped
5ml ground coriander
3ml ground ginger
20ml chutney
1 can tomato puree
20ml tomato paste
250ml water
1 can red kidney beans
1 bag of nachos, to serve
250ml avocado guacamole
100ml crème fraiche
1 handful fresh coriander
Method
1 Heat the oil in a large saucepan. Add the onion and sauté until glossy. Add the mince and allow to brown. Add the mushrooms, chilli, coriander, ginger and chutney.
2 Add the tomato puree and paste. Swirl water in the tomato puree tin and add to the pot.
3 Add the beans and allow to cook together for 15 minutes. Season well with salt and pepper.
4 Serve with the nachos, guacamole, crème fraiche and coriander.
Cook’s tip: try using chicken mince.