Hearty one-pot beef nachos
Makes 5-6 serves
Ingredients:
1 tbsp extra virgin olive oil
1 red onion, diced
5 cloves of garlic, finely chopped
2 carrots, diced
1 zucchini, diced
500g grass-fed beef, minced
2 tbsp organic beef liver powder
1 can diced tomatoes (about 400g)
200mL water
1 can adzuki beans, drained and rinsed
Spices
1 tbsp cumin seed
1 tbsp dried coriander
1 tbsp mild paprika
1 tbsp dried oregano
1/2 tsp chilli powder (adjust to taste)
Salt and pepper to taste
Optional toppings
Cheese, Greek yogurt, homemade guacamole or smashed avocado
The ingredients ready to prepare. The corn tortillas didn’t work out as I hoped so I would opt for a different brand!
Instructions:
Heat the extra virgin olive oil in a large pot over medium heat.
Add the diced red onion and garlic to the pot. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
Add the diced carrots and zucchini to the pot. Add the diced tomatoes and water and cook for another 5-10 minutes, until the vegetables start to soften.
Add the minced beef, breaking it up with a wooden spoon as it cooks.
Sprinkle in the organic beef liver powder and spices, stirring well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Add the drained adzuki bean and let it simmer for 20-25 minutes, stirring occasionally until the sauce thickens and the flavours meld together. Season with salt and pepper to taste.
While the beef mixture is simmering, prepare the toasted corn tortilla chips (see instructions below).
Once the beef mixture is ready, serve with the toasted corn tortilla chips and top with optional toppings such as cheese, Greek yogurt, homemade guacamole, or smashed avocado.
Toasted Corn Tortilla Chips:
Ingredients:
GF Corn tortillas OR pita bread OR corn tortillas
Extra virgin olive oil
Salt
Instructions:
Preheat your oven to 350°F (175°C).
Cut the corn tortillas into triangles using a sharp knife or a pizza cutter.
Place the tortilla triangles in a single layer on a baking sheet lined with parchment paper.
Lightly drizzle the tortilla triangles with olive oil.
Sprinkle the tortilla triangles with salt to taste.
Bake in the preheated oven for 10-12 minutes, or until the tortilla chips are golden brown and crispy.
Remove from the oven and let them cool slightly before serving with the beef nachos.
You can also purchase ready-made corn tortillas but making your own is cheaper. Opt for a brand with minimal preservatives and additives.
My beef nachos in the pot, ready to serve!
Why the ingredients?
Extra Virgin Olive Oil
Rich in monounsaturated fats, it helps to reduce inflammation and is a source of antioxidants.
Onion and Garlic
My favourite ingredients to kick start a tasty meal. These aromatic ingredients are packed with antioxidants and anti-inflammatory properties. Antioxidants are essential for cell function as they protect against oxidative damage and help reduce inflammation.
Carrots
Beta-carotene found in carrots is a potent antioxidant and carrots have been shown to help protect against cancer too!
Zucchini
Rich in potassium, magnesium, phosphorous, vitamin C, calcium and fibre. Keep the skin on as the nutrients are more concentrated here!
Organic Beef Liver powder
Organic beef liver powder is a concentrated source of nutrients like iron, vitamin A, and B vitamins. A great addition to veggie-based meals to increase nutrient density. Don’t worry, it doesn’t have a strong flavour!
Grass-fed beef mince
A good source of high-quality protein. Grass-fed is a more environmentally sustainable source of beef.
Adzuki beans
Adzuki beans are packed with fibre, plant-based protein, and gut loving polysaccharides. They are also rich in antioxidants like polyphenols which were discussed above.
Vegetarian/vegan option
If you would prefer to avoid beef, replace it with the following to support plant-based protein content
1 can of kidney beans
2 cups of cooked quinoa
