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)
Instructions
- 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.
Notes
- You could use lean beef mince or beef strips instead of rump steak in this recipe.
- Add a can of lentils or beans to the nachos for some extra fibre
- Char-grill any vegetable of your choice for the nachos – e.g sweet potato, mushrooms, asparagus.
Roasted Beef Rib Eye Seasoned With Thyme And Sage
Slow cooker Italian-style pork cutlets 
Crispy Pork Belly with Sticky Tamarind & Chilli Jam
