Beef and Bean Nachos Recipe

Ingredients

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 1 lb (450 g) ground beef
• 1 tbsp tomato paste
• 1 tbsp chili powder
• ½ tsp garlic powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt
• 1 tsp freshly ground black pepper
• 8 oz (220 g) kidney beans (about ½ can), drained and rinsed
• 3 oz (85 g) shredded white cheddar
• 2 medium tomatoes, diced
• 12 pitted black olives, sliced
• 4 tbsp chopped fresh cilantro
• 2 avocados, sliced, to serve
• 4 oz (112 g) corn chips, to serve

1. In a large non-stick sauté pan, heat olive oil over medium-high heat. Add the onion and sauté for 2 minutes, or until fragrant. Add the beef, using a spatula to break up the meat. Cook until the meat has browned, about 3 to 4 minutes.
2. Reduce heat to low and add tomato paste, chili powder, garlic powder, cumin, paprika, salt, and pepper. Stir in the kidney beans. Simmer for 5 minutes and then remove from heat.
3. To assemble the meals, evenly divide the beef and bean mixture among 4 containers. Top each portion with an equal amount of shredded cheese, diced tomatoes, olives, and cilantro. Serve each meal with ½ avocado, sliced, and 1 oz (28 g) corn chips.