Wednesday, August 11, 2010

Nacho Salad, Yes You Can

Cook Meter: Intermediate
Cost Meter:  $$


Nacho Salad

When I think of my favourite foods, the kind I get excited about eating and cooking three things come to mind. Mexican, Indian and Italian. And my favourite recipes within these genres of cooking are the ones dripping in cheese, soaked in cream and basically what I call a heart attack in every mouthful. So with healthy eating in full effect these three favourites types of food go out the window right...eeehhhhh (that was my buzzer noise by the way) WRONG. My foodie partner in crime Lizzie, also known as my Tuesday Tasting friend and Number 1 biggest Bread and Sniff It fan, first made this recipe for me when we were home alone without the boys one night. I love Mexican, I love Nachos but surely you can't make them healthy? Actually you can, and this is how you do it.



The mince mixture is filled with secret vegetables, that even the smartest little child won't be able to find. With the double vegie bang of being served on a bed of salad instead of corn chips and cheese, its jammed packed with tasty nutrients. I even went so far as to not use cheese or sourcream at all and replaced it with natural yoghurt and you know what it still tastes delicious. So give it a try you wont regret it and neither will your waistline.

Just a quick note. This makes quite a large portion of mince. So with the left overs, I like to freeze it in portions for two and that way you can quickly serve up some nachos for an easy weekend lunch, or take to work the next day.

Ingredients:
400g lean mince
1 onion
2 cloves of garlic
3 tbsp tomato paste
2 tsp cumin powder
1 tsp cayenne pepper
1 tsp coriander powder
1 can of red kidney beans
1 red capsicum
150g mushrooms
1/2 cup frozen corn kernels

Salad vegetables:
Lettuce (I would use Iceberg lettuce)
Grated carrot
2 x tomatoes
1 avocado
Jalapenos
1 small pack of cornchips

Method:

1. Finely chop onion, garlic, capsicum, mushroom. Fry onion and garlic until onion has become translucent.

2. Brown mince, and add the rest of the vegetables and cook for 3-4mins.

3. Add coriander, cumin, cayenne pepper and tomato paste to mince mixture.

4. Add kidney beans and simmer for as long as you wish adding small ammounts of water as needed and not allowing to dry out. When ready mixture should be a rich brown/red colour. No liquid left but not dryed out, just sticky.

5. Once your mince is ready you can compile your salad. I usually layer it like this, lettuce, carrot, mince, tomato, avocado, jalapenos, yoghurt and then grab a handle full of cornchips and break them up over the top of the salad. Delish!

2 comments:

  1. You had me at nachos. I'm from Texas, and Tex-Mex will be the end of me. The more beans and cheese the better!!

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  2. Oh it looks gooooood! I love Mexican and I definitely love nachos. Nice healthy version!

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