PHOODIE’S HEALTHY NACHOS 0

As I wrote on my ‘Banoffee Pie with lots of twists’ post, I am REALLY NOT interested in the “healthy version” of ANYTHING unless it tastes delicious.

Healthy AND delicious. YES.

Healthy and NOT YUMMY. NO.

Sure, I don’t expect the delicious healthy version of something to taste identical to the original of whatever it is replicating, but it has to be YUM or I’d rather starve and save my calories for the few times a year when I can go wild on whatever it is.

So, to these Nachos.

They are HONESTLY phenom dot com.

Cross my heart.

The combination of flavours and textures satisfies even the biggest of Mexican food lovers.

PROMISE.

Give ’em a go and unfollow me to your hearts content if I am a liar.

INGREDIENTS

I normally make a batch that feeds 42 million people AND THEN SOME so I am going to write the generic ingredients and method and allow YOU to choose your quantity. DO NOT FREAK out, it’s easy to do and if you have any questions just email (HERE) or FB message (HERE) or Instagram Message (HERE) or Tweet me (HERE)!

The Meat and Vege Sauce

Onion and Garlic – to sautee before adding meat and vege

Olive Oil (to sautee onion and garlic)

Large bowl of mixed vege (I use parsnip, sweet potato, carrot, cauliflower, mushrooms, capsicum but you can use ANYTHING)

Diced tomatoes (I used 2 cans so if you are making a smaller batch you can use 1 can)

Lean minced beef

WHATEVER SPICES YOU LIKE

Salt and Pepper

The Guacamole

2 large avocados

Juice from 1 large lemon and 1 lime

Salt and Pepper

The Salsa

2 punnets cherry tomatoes

1 red onion – very finely diced

The Chips

1 packet of wheat mountain bread – chopped into triangles

The ‘Sour Cream’

Tub of natural greek yoghurt

Corn on the cob – boiled or grilled and served as a garnish

METHOD

The Meat and Vege Sauce

1) Sautee the onion and garlic in olive oil in a large pot

2) When translucent add in the beef and stir around until meat is 90% cooked

3) When 90% cooked, add in diced tomatoes, stir through and place lid on for 5 minutes

4) Add in chopped veges and stir through, add in enough water to cover the veges/meat, place lid on and cook until all veges are tender. (RED ALERT: make sure it doesn’t boil over! I leave the lid half on so some steam can escape!)

5) You may wish to remove some of the liquid once the veges are cooked, in fact I would suggest removing most of it!

6) I blitz this mix up as I prefer the texture AND it makes hiding the vegetables easier! RED ALERT: Don’t blitz it to smithereens as if you do it shall appear as BABY FOOD. Just blitz it quickly – like a pulse!

The Guacamole

1) Combine avo, lemon and lime juice and seasoning in a bowl and mash

The Salsa

1) Dice tomatoes and onion and combine in a bowl

The Chips

1) Cut the mountain bread into triangles and spread triangles on to a baking paper lined tray

2) Bake in 18o deg cel oven until golden and crispy – about 3 mins! Don’t take your eyes off these fellas as they can burn in an instant!

(These will store in an airtight container for CENTURIES)

The ‘Sour Cream’

1) Serve the yoghurt as is!

To serve: For my kids I place a dollop of each component in a bowl and then place the chips on the side. The chips will become soggy IMMEDIATELY if you place them in the base of the bowl and put everything else on top! For hubby and myself, we normally just have everything laid out on the kitchen bench and serve ourselves as we please, again, not dumping it all on top of the chips for fear of the SOG-MONSTER!

ENJOY!