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Healthy Beef Nachos


Preparation Time 15 minutes

Cooking Time 40 minutes

Serves 4


600g rump steak, fat trimmed

1 tbsp olive oil
30g packet salt-reduced taco spice mix
1 red capsicum, thinly sliced
1 corn cob, husk removed
1 zucchini, halved lengthways, sliced
250g natural corn chips
3/4 cup (185ml) taco sauce or tomato salsa
1 cup (130g) grated light tasty cheese
Coriander sprigs, sliced jalapeños, sliced green onions, reduced-fat sour cream, baby rocket, to serve


Cooking Instructions:

  1. Preheat oven to 200°C (180° fan-forced). Place steak, oil and taco seasoning in a large snap-lock bag. Season and rub to coat steak.
  2. Preheat a char-grill pan or barbecue over medium-high heat. Cook steak for 3 to 4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes. Thinly slice.
  3. Meanwhile, lightly oil a char-grill pan or barbecue over medium-high heat. Cook capsicum and corn for 8 to 10 minutes or until charred. Cook zucchini for 3 to 4 minutes or until charred. Set aside to cool slightly then remove kernels from corn.
  4. Place corn chips in base of a baking dish. Top with vegetables, spoon over taco sauce and sprinkle with cheese. Bake in oven for 8 to 10 minutes or until cheese melts.
  5. Serve nachos topped with warm beef and sprinkled with coriander, jalapeños and green onions. Top with dollops of sour cream and serve with baby rocket.

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