Nachos with Beef, Avocado and Pico de Gallo

Ingredients

• Corn Tortilla2 medium (60 g)
• Beef120 g
• Garlic1/2 clove (2 g)
• Avocado1/4 count (60 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Cilantro1 tablespoon (3 g)
• Cheddar Cheese1 slice (25 g)
• Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Cut the tortillas into 6 or 4 triangles and put in the air fryer or oven for 8-10 minutes over 338°F (170°C) or in a pan over medium-low heat until crunchy.

2. 2

   Step 2

   Heat the oil in a pan over high heat. In the meantime, cut the beef into strips and add salt and pepper.

3. 3

   Step 3

   Once heated, add the beef to the pan and brown for 4-5 minutes.

4. 4

   Step 4

   Chop the garlic, add and stir-fry with the beef for 5-7 minutes until well cooked and set aside.

5. 5

   Step 5

   For the pico de gallo: chop the onion, tomato and cilantro. Mix with the lemon juice and salt and pepper to taste.

6. 6

   Step 6

   Then peel the avocado, dice and smash using a fork until obtaining a puree. Add salt and pepper to taste.

7. 7

   Step 7

   Heat the cheddar cheese in a microwave for 1 minute, stir and repeat two more times until it melts.

8. 8

   Step 8

   Serve the nachos with beef, avocado and pico de gallo in a bowl. Pour the melted cheddar cheese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Nachos with Beef, Avocado and Pico de Gallo can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.