Healthier-for-you 'nachos'

Method

1. Preheat the oven to 200℃. Line two large baking trays with baking paper. Place the sweet potato rounds in a single layer on the prepared trays. Lightly spray with olive oil and sprinkle with half of the seasoning. Bake, turning halfway through, for 25–30 minutes, until tender and crispy.
2. Meanwhile, lightly spray a large non-stick frying pan with olive oil and heat over medium-high heat. Set aside 2 tablespoons of the onion and put the remaining in the pan. Cook, stirring, for 3 minutes or until starting to soften. 
3. Add the mince and cook, breaking up the lumps with a spoon, for 3–4 minutes, until browned. Add the remaining taco seasoning, beans, two-thirds of the tomatoes and a splash of water. Cook, stirring, for 5–10 minutes, until the tomatoes have softened and liquid has absorbed. Remove from the heat and set aside.
4. Remove the potatoes from the oven and combine them all on one tray. Top with the mince mixture and sprinkle with cheese. Return to the oven and bake for 5 minutes or until the cheese has melted.
5. Remove the nachos from the oven. Top with avocado, and the remaining tomatoes and onion. Serve on the tray for everyone to help themselves. 

Variations

Omit the mince to make a cheaper vegetarian version. Omit the cheese to make a dairy-free version.

Bake the sweet potatoes whole instead of slicing them into ‘nachos’, then load them with the mince mixture and toppings.

Add extra toppings such as sour cream, jalapeños or coriander leaves.

Cooking tip

Look for the long, skinny sweet potatoes to get the nachos shape even.

Storage tip

TO REFRIGERATE: Store nachos in a reusable container for up to 2 days. Reheat in the microwave until heated through to serve.

Nutrition tips

Leaving the skin on the potatoes means they keep natural nutritional goodness like fibre, potassium and vitamin C. 

Add extra veggies to the mince mixture such as capsicum, garlic or chilli for added nutrients.

Look for reduced-salt taco seasoning and, if you have coeliac disease, check the label to make sure its gluten free. 

Swap store-bought taco seasoning for a homemade mix using spices from your pantry. Try paprika, garlic powder, onion powder, chilli powder, and cumin.