Smoky beef and slaw nachos bowl

Serves: 4

Time to make: 25 mins

Total cost: $23.52 / $5.88 per serve

(at time of publication)

Ingredients

4 corn sweetcornXtortillas, cut in triangles
oil spray
1 teaspoon smoked paprika
2 teaspoons ground cumin
2 teaspoons brown sugarlight brown cane sugarX
2 x 250g lean rump steaks, fat trimmed
¼ medium white cabbage, trimmed, shredded
2 large carrots, peeled, grated
2 tablespoons coarsely chopped coriandercilantroX leaves
2 tablespoons low-fat plain yoghurt
250g punnet cherry tomatoes, halved
1 medium ripe avocado, mashed
lime wedges, to serve (optional)

Instructions

1 Preheat oven to 180°C. Place tortilla triangles on a baking tray lined with baking paper and spray with olive oil. Bake for 12–15 minutes, or until golden and crisp, turning halfway through cooking time.

2 Meanwhile, combine paprika, cumin and sugar. Rub spice mixture evenly over both sides of steaks and spray lightly with olive oil. Preheat a chargrill pan or barbecue hotplate to medium-high. Grill steaks for 2–3 minutes each side, for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Thinly slice.

3 Combine cabbage, carrot, coriander and yoghurt in a large bowl. Divide slaw between serving bowls. Top each with tortilla crisps, beef, tomatoes and a dollop of avocado. Add a lime wedge (if using).

Nutrition Info (per serve)

Kilojoules 2070kJ

Calories 493cal

Protein 33g

Total fat 25g

–Saturated fat 5g

Carbohydrates 30g

–Sugars 10g

Dietary fibre 7g

Sodium 110mg

Calcium 80mg

Iron 5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.