¼ tsp olive oil
½ brown onion, finely chopped
80 g broccoli, finely chopped
1 carrot, finely chopped
100 g extra lean beef mince
1 ½ tsp salt-reduced taco seasoning mix
400 g no-added-salt tomato puree
60 ml (¼ cup) water
125 g can canned red kidney beans, rinsed and drained
20 g Macro Organic corn tortilla chips
1 tbsp extra light sour cream
fresh coriander leaves, to serve
- Heat oil in a medium non-stick frying pan over medium heat. Add onion, broccoli and carrot. Cook, stirring often, for 4 minutes. Increase heat to high and add beef mince. Cook, stirring, for 2 minutes or until mince is browned. Add seasoning and cook, stirring, for 1 minute.
- Add tomatoes, water and kidney beans to the pan. Cover and simmer for 10 minutes, then uncover and simmer for a further 5 minutes.
- Meanwhile, preheat oven to 180˚C (fan-forced). Wrap corn chips loosely in foil. Heat in the oven for 5 minutes, or until warmed through.
- Pour mince mixture into a serving dish. Push corn chips into mince. Top with sour cream and coriander leaves.