15m prep

10m cook

4 servings

Ingredients

• 4 medium capsicums in a mix of colours
• 1 tablespoon olive oil
• 2 tbs tomato paste
• 1/4 tsp chili powder and or fresh chilli to suit your taste buds
• 1/4 tsp ground cumin
• 1/4 tsp Mexican spice mix
• 400gm beef mince
• 1 cup grated Colby or Tasty cheese
• 1/4 cup guacamole
• Salt to taste
• Sour Cream

Pico de gallo

• 2 large tomatoes
• 1 medium red onion
• Bunch of coriander
• 1 Lime

Method

Chop the tomatoes and onion finely and mix up in a small bowl. Chop the coriander roughly using as much or as little as suits your taste and mix in with the tomatoes and onion, squeeze over the lime juice and let sit until you are ready to use.

Cut the capsicums through the stem into sixths, remove the stem and seeds. Transfer to a large microwave safe bowl, add a splash of water and a pinch of salt. Cover and microwave for about 4 minutes. Let cool slightly and then arrange close together on a foil-lined baking sheet, cut sides-up.

Meanwhile, heat the oil in a large nonstick frypan over medium-high heat. Add the chili powder, Mexican spice mix and cumin and cook, stirring, until fragrant and toasted, about 30 seconds. Add the mince and tomato paste and cook, stirring and breaking up into bite-size pieces, until browned and cooked through, about 4 -6 minutes.

Preheat the oven grill.  Spoon some beef mixture onto each pepper piece. Sprinkle with cheese and grill until the cheese melts, about 1 minute. Top with dollops of guacamole and pico de gallo (remember to stir the pico de Gallo first). Thin the sour cream out with a little water and drizzle over the nachos.