Healthy Beef Nachos
Ingredients
- 600 gram Rump steak fat trimmed
- 1 tablespoon Olive oil
- 3 gram Salt-reduced taco spice mix packet
- 1 Red capsicum thinly sliced
- 1 Corn cob husk removed
- 1 Zucchini halved lengthways, sliced
- 250 gram Natural corn chips
- 3/4 cup Taco sauce or tomato salsa 185ml
- 1 cup Light tasty cheese 130g, grated
- Coriander sprigs, sliced jalapeños, sliced green onions, reduced-fat sour cream, baby rocket to serve
Method
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.
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.
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.
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.
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.
Rump Steak Grass Fed Free Range
A juicy, full flavour with a bit more bite is given by combining the firm texture of the hindquarters and the creamy outer layer of fat…
Read the guide: Healthy Beef Nachos: A Real Meal, Not Just Chips You Regret
