Pumpkin and Beef Nachos

Serves 4 | Time 50 minutes

Ingredients⁠

·         Kent pumpkin x 500 g, peeled, deseeded and cut into 5 mm thick slices

·         Taco mix x 1 packet

·         Olive oil x 3 tsp

·         Grass-fed beef mince x 400 g

·         Jar nachos salsa x 1/2 of the jar

·         Cheddar cheese x 50 g, grated

·         Green capsicum x 1 small, deseeded and chopped finely

·         Spring onions x 2, sliced thinly

·         Greek yoghurt x 150 g

·         Coriander leaves x ½ cup

Method⁠

1. Preheat oven to 220°c. Use baking paper to line a large baking tray, add the pumpkin, drizzle with 1 tsp olive oil and sprinkle with the ½ the taco mix packet, tossing to coat. Spread pumpkin out in a single layer and bake for 35-40 minutes, occasionally turning, until tender and golden.

2. In the meantime, heat the remaining olive oil in a large pan over high heat then add the mince the remaining taco mix and cook, breaking up any chunky pieces with the back of a spoon and stirring for 10 minutes or until cooked and golden. Add ¼ of the salsa and stir, continue cooking for 2 minutes, until heated.

3. Sprinkle the cheese over the pumpkin, top with the beef, capsicum, spring onion and ¼ of salsa and a dollop of yoghurt and scatter the coriander over.

Hint: save the other half of the salsa and use with vegetable sticks as a snack option.

Nutrition Per Serve: Protein: 34 g             Carbohydrates: 21.6 g       Fat: 10.6 g     Calories: 337