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.
- 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
- Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.
- 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.
- 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.
- 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.
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This recipe is from Super Fast Diet by Victoria Black and Gen Davidson, published by Macmillan Australia. Photography by Rob Palmer.