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A healthy twist on traditional nachos, this can be whipped up in half an hour.
  • 6 pita breads
  • oil spray
  • 1 onion, chopped
  • 500 grams beef mince
  • 400gram can chopped tomatoes
  • 400gram can mild chilli beans
  • 1 cup grated edam cheese
  • lite sour cream to serve
  1. 1. Pre-heat oven to 200 degrees.
  2. 2. Slice each pita bread into eight triangles.
  3. 3. Spray a large oven tray with a little oil. Place pita bread triangles in a single layer and spray the tops with oil.
  4. 3. Bake for five minutes or until golden and crispy. Set aside to cool.
  5. 4. Heat a non-stick frying pan over a medium heat. Add onion and cook for three minutes.
  6. 5. Add mince and use a wooden spoon to break it up. Cook for five minutes or until browned and cooked through.
  7. 6. Stir in tomatoes and chilli beans. Bring to the boil and simmer for five minutes. Take off the heat.
  8. 7. Divide pita bread chips between four plates. Top with mince mix, then grated cheese. Serve with a dollop of sour cream.

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