NACHOS on the Go

Farrah’s Wraps of choice
Mexican spice mix (ground cumin, coriander, paprika)
Olive oil spray
500g Beef mince
1 can Chopped tomatoes
1 can Kidney beans
1 Tbsp Olive oil
1 Onion, finely chopped
Cheese, grated
Sour cream
Optional toppings:
Optional toppings: Guacamole, charred corn, jalapeños, and salsa.

Preheat oven to 180°C.

Place wraps on a chopping board and cut out triangular chip shapes with a sharp knife. Tip: Stack multiple wraps on top of each other and cut them at the same time!

Lay the chips onto baking trays and bake for 8 mins or until lightly golden. Remove from oven and allow to cool.

In a fry pan on a medium heat, first add the olive oil, then beef mince and diced onion. Brown the beef mince, then add the Mexican spices, chopped tomatoes, kidney beans and cook.

To serve, layout the chips and top with a generous helping of the nacho mince, grated cheese, and sour cream. Add your choice of optional toppings to finish.