All Recipes

Mexican nacho bowls

Prep

15-30 mins

Total

35 MIN

Servings

12 Servings

Mexican nacho bowls

Ingredients

  • 12

    Soft taco tortillas

  • 1

    Small onion, chopped

  • 1

    clove

    Garlic, crushed

  • 300

    g

    Lean beef mince

  • 500

    g

    Jar Heinz [seriously good™ spicy nachos simmer sauce

  • -

    400g can Wattie's black beans in springwater, drained

  • 1

    cup

    Frozen whole kernel corn

  • 2

    Medium tomatoes, diced

  • 1/2

    Small red capsicum, deseeded and diced

  • 1/2

    Small red chilli, deseeded and finely chopped

  • 1

    Spring onion, chopped

  • -

    Handful fresh coriander leaves, chopped

  • -

    Juice from 1 lime or to taste

  • 1-2

    Cup shredded iceburg lettuce

  • 1-2

    Avocados, peeled and sliced

  • 1 1/2

    cup

    Grated cheese

Instructions

  1. Step 1

    Preheat the oven to 200°C (fan bake). Grease jumbo muffin tins. Heat taco tortillas in the microwave for 10 seconds to soften. Brush one side of each taco lightly with oil and push the un-oiled taco side into the muffin tins. Bake for 5-8 minutes until edges are crispy. During cooking the tacos may puff up. Push them down into the muffin tin when baked. Transfer to a wire rack to cool. Repeat with remaining tacos.

  2. Step 2

    Heat a dash of oil in a frying pan. Add onion and garlic and cook over a medium heat until onion starts to soften. Increase the heat and add the mince. Brown the meat, breaking up the mince with a fork if necessary. Pour over HEINZ [SERIOUSLY] GOOD™ Spicy Nachos Simmer Sauce. Stir while bringing the sauce to near boiling. Add Wattie's Black Beans and continue cooking with the lid off for 15-20 minutes until the mince is cooked and sauce thick.

  3. Step 3

    Cook frozen corn according to packet directions. Cool. Mix all the ingredients together.

  4. Step 4

    To assemble, place a bed of shredded lettuce in the base of the taco cup. Spoon nacho mix over half of the lettuce. Place a spoonful of tomato and corn salsa on the remaining lettuce bed. Top with slices of avocado and a little grated cheese.

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