Try this healthy version of an all-time favourite Mexican dish. Replace corn chips with mountain bread crisps for a wholesome alternative.
- Mountain bread
- 1 onion, diced
- 1 garlic clove, crushed
- 1 teaspoon chilli powder
- 2 celery sticks, chopped
- 200g beef mince
- 200g can lentils, rinsed and drained
- 400g can diced tomatoes
- 1 tomato, diced
- 1 avocado, diced
- 1/2 cup fresh coriander leaves
- 2 tablespoons light sour cream
- 2 tablespoons grated Parmesan cheese
Preheat the oven to 180°C. Cut the mountain bread into triangles, place on an oven try and bake for 5-10 minutes until crisp.
Fry the onion and garlic for two minutes. Add the chilli powder and cook for a further minute. Add the celery, cook for five minutes then stir in the mince and cook for a further five minutes. Stir in the lentils and canned tomatoes, simmer for eight minutes until most of the liquid has been absorbed.
Combine the fresh tomato, avocado and coriander in a bowl.
Assemble the mountain bread crisps on a plate, top with the beef, salsa and sour cream. Sprinkle with the cheese and serve.