Serves 4

Ingredients

• 500g Fresh Turkey Mince
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1⁄2 teaspoon chilli powder, optional
• 400g can diced Italian tomatoes
• 420g can kidney beans, drained, rinsed
• 1⁄2 cup chicken stock
• 200g packet corn chips
• 2 cups grated tasty cheese
• 2 avocadoes
• 1 tablespoon fresh lemon juice
• 250g carton light sour cream

Method:

• Preheat oven to 200°C. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring for 3 minutes or until onion is soft.
• Add coriander, cumin and chilli. Cook, stirring for 1 to 2 minutes or until aromatic. Increase heat to high. Add mince. Cook, stirring to break up mince, for 3 minutes or until browned.
• Add tomatoes, kidney beans and stock. Simmer, uncovered, for 10 to 15 minutes or until mixture thickens. Spoon into a 12-cup capacity ovenproof dish.
• Arrange corn chips over mince mixture. Sprinkle with cheese. Bake for 10 minutes or until cheese melts.
• Meanwhile, use a fork to mash avocados and lemon juice together. Spoon nachos into serving bowls. Top with avocado and sour cream. Serve.

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