Chilli Nacho Sharing Plate
A great crowd pleaser for party nights!
- 4 Wholemeal tortilla wraps
- 400g Extra lean steak mince
- 2tbsps Tomato puree
- 2 Garlic clove, minced
- 1 Chilli
- 1 Small red onion
- 1tsp Cinnamon
- 1tsp Paprika
- 2 tsp Cajun seasoning
- 1 can Red kidney beans/mixed beans (drained and rinsed)
- Coriander leaves
- 60g Reduced fat cheddar cheese, grated
- Jalapeno peppers - optional
- 60g Reduced fat creme fraiche
For the Chilli
Heat a pan to medium-high heat and fry the mince along with onion and garlic. Add the tomato purée, 100ml chicken or vegetable stock, paprika, chilli, 1 tsp cajun seasoning, cinnamon, and beans. Reduce heat and leave to cook for about 30 mins. Add a little more stock if required, however this dish should not be of an overly wet consistency.
For the Nachos
Using a pizza cutter, slice the tortilla wraps into nacho style triangles. Place each “nacho” on a lined baking tray and sprinkle with 1 tsp Cajun seasoning. Oven bake for about 5 mins or until they are golden. Remove from the oven and leave in the tray, but allow to cool and crisp up.
Add the chilli mixture to the top of the nachos. Sprinkle the cheese evenly across the mince and nacho’s and place under the grill until the cheese has melted. If you like it hot, scatter some jalapeno peppers over the top of the mixture, with some freshly chopped coriander leaves. Top with some crème fraiche and serve with a bowl of Unislim Free Salsa and Unislim Guacamole for 0.5 Bite per serving.