Lean Mince Nachos

INGREDIENTS

• 500g The Meat Club lean mince
• 400g corn chips
• 2 large ripe avocadoes, mashed
• 450g canned Italian tomatoes
• 2 tbsp tomato paste
• ½ cup sour cream or plain low-fat yoghurt
• ½ cup black or kidney beans
• ½ cheddar cheese, grated
• 2 large tomatoes, thinly diced
• 1 large onion, thinly diced
• Fresh parsley, finely chopped
• 1 tbsp extra virgin olive oil (EVOO)
• Salt and pepper

PREPARATION

1. Preheat oven to 180o.
2. Heat EVOO in a frying pan, wok or pot. Add ¼ of the onion and fry until soft. Add mince and break up with fork or spoon. As the meat changes colour, add the canned tomatoes and continue to stir. After 5 minutes, add the tomato paste and let simmer until consistency gets thicker.
3. Meanwhile, rinse kidney beans under cold running water and set aside.
4. Mix tomatoes, ½ the onion and parsley together and set aside.
5. Mix the mashed avocado, remaining onion and some of the parsley (if desired) together and set aside.
6. Line a baking tray with baking paper and scatter corn chips into a pile. Add mince, black beans and cheese and place in oven. Allow to cook for 10 to 15 minutes until golden brown.
7. Remove from oven, stand to cool for 2 minutes then add sour cream, diced tomatoes and avocado. Serve immediately with fresh parsley.