• 4 Serves
  • 20 min prep time
  • 20 min cooking
  • 317 Cal / serve

If you are a nachos fan, this recipe is for you!


  • 2 Pieces Wholemeal Mountain Bread (50g)
  • 2g Olive Oil Spray
  • 1 Onion (146g), finely chopped
  • 2 Celery Stalk (110g), finely chopped
  • 2 Cloves Garlic (6g), crushed
  • 1 Teaspoons Chilli Powder (2g)
  • 200g Lean Beef Mince
  • 200g Canned Lentils, rinsed & drained
  • 1 X 400g cans Diced Tomato (400g)
  • 2 Tomato (334g), chopped
  • 160g Avocado, chopped
  • 1/2 Cups Fresh Coriander (20g)
  • 2 Tablespoons Extra Light Sour Cream (40g)
  • 2 Tablespoons Parmesan Cheese (14g), finely grated


    1. Preheat oven to 180°C. Cut bread into triangles and place onto a baking tray. Bake for 5 minutes or until crisp and lightly golden.
    2. Meanwhile, lightly spray a frying pan with oil and heat over medium heat. Add onion and celery. Cook, stirring often, for 5 minutes or until soft. Add garlic and chilli powder and cook, stirring, for seconds.
    3. Add beef mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Stir in lentils and canned tomatoes. Bring to the boil, reduce heat to medium-low and simmer for 8 minutes or until liquid has reduced and thickened.
    4. Combine the fresh tomato, avocado and coriander in a bowl.
    5. To assemble, arrange mountain bread crisps on plates and top with beef mixture, salsa and sour cream. Sprinkle with parmesan to serve.

    Mish Tips

    • Think ahead and make extra beef mixture – you could store it in the freezer or reheat it for lunch the next day and enjoy with a side salad.
    • Member recipes are submitted and checked to make sure they tick all the boxes in terms of health, nutrition, calories and taste.

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