Potato nachos

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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What's better than nachos? POTATO in nachos! Try this tasty energy-booster that is sure to fill you up!

Serves: 4

Time to make: 45 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

650g potatoes, thinly sliced

500g lean beef mince

1 onion, finely chopped

420g can mild chilli beans

400g can Mexican-style tomatoes

olive spray oil

½ cup grated reduced-fat cheese

To serve

⅓ cup reduced-fat sour cream

2 spring onions, finely chopped

chopped fresh coriandercilantroX

Instructions

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1 Preheat oven to 190°C. Cook potatoes in boiling water for 8-10 minutes until slightly tender.

2 Brown mince in a non-stick pan. Add onion. Cook for a few minutes. Add beans and tomatoes. Cook for 4-5 minutes.

3 Arrange half the potatoes in a large ovenproof dish or divide among 4 individual dishes. Spray with a little olive oil.

4 Spoon over mince. Arrange remaining potatoes over top. Spray with oil. Sprinkle with cheese. Bake for 25 minutes. Serve with sour cream, spring onions and coriander.

Nutrition Info (per serve)

Calories 516 cal

Kilojoules 2160 kJ

Protein 44 g

Total fat 14 g

Saturated fat 7 g

Carbohydrates 50 g

Sugar 17 g

Dietary fibre 7 g

Sodium 500 mg

Calcium 210 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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