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This naughty but nice pumpkin and beef nachos recipe is a healthier take on the much-loved nachos dish, with the added bonus of nutritious pumpkin and freshness of Greek-style yoghurt.

Serves: 4


  • 500g Kent pumpkin seeded, peeled, cut into 5mm thick slices
  • 3 tsp Mexican seasoning
  • Olive oil spray
  • 400g extra lean beef mince
  • 390g jar nachos salsa
  • 50g grated cheddar cheese
  • 1 small green capsicum, seeded, finely chopped
  • 2 spring onions, thinly sliced
  • 150g Greek-style yoghurt
  • ½ cup coriander leaves


  1. Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper. 
  2. Place pumpkin on the tray and sprinkle with Mexican seasoning. Toss well to coat, then spread out in a single layer and spray with oil. Bake, turning occasionally, for 35-40 minutes, until tender and golden.
  3. Meanwhile, heat a large non-stick frypan over high heat. Add mince and cook, stirring, breaking up any lumps, for 10 minutes, until cooked and nicely golden. Add the salsa and cook, stirring, for 2 minutes, until heated through.
  4. Sprinkle cheese over the pumpkin. Top with beef mix, then the capsicum and spring onion. To serve, finish with a dollop of yoghurt and a scattering of coriander.

Find more healthy and delicious recipes here.

This recipe is from Super Fast Diet by Victoria Black and Gen Davidson, published by Macmillan Australia. Photography by Rob Palmer.

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