Mini Nacho Stacks
Little Mexican Nacho stacks for the little ones
Servings 12 stacks
Ingredients
- 1 bag Corn Chips
- 400 grams Turkey Mince
- 1 can Black Beans
- 1/3 cup Greek Yoghurt High Protein
- 1 Avocado Diced
- 1/3 cup Salsa
- 1/2 cup Grated Cheese
- 1 Zucchini
- 1 Carrot
- 1 Taco seasoning
Instructions
- Line a muffin tin and preheat oven to 180C
- Grate cheese, zucchini and carrot seperately
- Dice brown onion and begin sauteeing with olive oil in a pan on medium heat
- Add mince to onion in pan
- Add taco seasoning, beans, carrot and zucchini and cook for an extra 2 minutes
- Break up corn chips and put a layer at the bottom of the muffin trays
- Spoon mince mixture on top of the corn chips and top with cheese. Continue with a second layer of corn chips and a second layer of mince and then finish with the remaining cheese on top to seal it in
- Cook in the oven for 5 - 10 minutes or until cheese has melted.
- Remove nacho cups from oven, top with greek yoghurt, salsa and avocado
Notes
Use your left over taco/ burrito seasoning to spice up your mince.
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