Nachos with Homemade Guacamole and Tomato Salsa

Recipe was submitted by Iwa Brown and serves 4-6 people.

Ingredients

250g bag original corn chips
2tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
3cm piece ginger, peeled and grated
500g lean beef mince
2tsp ground cumin
1tsp ground coriander
1/4 tsp Mexican chilli powder
Sprinkle of Herbamare, salt, pepper to taste
400g can beans (eg cannelini), drained
400g tin tomatoes
1 cup grated cheese
Natural yoghurt or sour cream, to serve

Guacamole

2 avocadoes, mashed
1tsp lemon juice
1 garlic clove, crushed
1tbsp natural yoghurt

Salsa

2 tomatoes, diced
¼ red onion, diced
2tsp lemon juice
1tbsp olive oil
1tbsp parsley, chopped

Method

1.     Preheat oven to 180 degrees.  Line pizza tray with baking paper, and put corn chips onto the tray.
2.    Heat oil in large pot on medium heat.  Add onion, garlic and ginger and fry until onion has softened.  Add mince and cook until browned.  Add spices, beans, tinned tomatoes, Herbamare and season with salt and pepper to taste.  Simmer for 10 minutes. 

Meanwhile, make guacamole and salsa.
3.    To make guacamole – combine all ingredients in a bowl, season with salt and pepper, and set aside. To make tomato salsa – combine all ingredients in a bowl, season with salt and pepper, and set aside. 
4.    Top corn chips with meat mixture.  Sprinkle grated cheese on top, and bake for 10 minutes or until cheese has melted.
5.    Top nachos with guacamole, salsa, and sour cream or yoghurt.  Enjoy!