Allergen free corn chips- wheat, lactose, dairy free (I use Mission White Tortilla strips)
2 tomatoes, diced
1/3 red capsicum, diced
1/2 green capsicum, diced
1 tablespoon extra virgin olive oil
1 medium brown onion, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1/4 teaspoon cayenne pepper
500g beef mince
400g can kidney beans, mashed
400g can crushed tomatoes
3 avocados, halved, roughly chopped
1 small red onion, finely chopped
1 long red chilli, deseeded, finely chopped
1/4 cup chopped fresh coriander leaves
1/4 cup lime juice
(There will be left over mix)
- Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add cumin, coriander, paprika and cayenne pepper. Cook, stirring, for 30 seconds or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned. Add mashed kidney beans and crushed tomato. Cook, stirring occasionally, for 5 minutes or until sauce has thickened.
- Meanwhile make guacamole: Roughly mash avocado in a bowl. Add onion, chilli, coriander and lime juice. Season with salt and pepper. Stir to combine. Set aside.
- Lay corn chips and diced tomatoes, capsicum (both types), and mince mixture in a serving bowl.
Serve with a spring of coriander and guacamole. Cheese can be added if wanted.