Mushroom and Beef Nachos

 

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.