Plonk yourself in front of the telly with these easy-make nachos with a rich beef dipping sauce and a tangy salsa made from avocados.
Serves 2
Ready in about 20 minutes
Per serving:
869kcals
58.9g fat (18.9g saturated)
33.4g protein
52.7g carbs
6.9g sugar
3.4g salt
1. Preheat the grill to medium-high. Put the ragù into a small pan and heat for 5 minutes or until piping hot.
2. Arrange the tortilla chips on 2 heatproof plates or in 2 dishes. Spoon the hot ragù on top and sprinkle over the cheese. Grill for 2-3 minutes, until the cheese is melted and turning golden.
3. Meanwhile, halve, stone and peel the avocado, then cube. Mix with the other salsa ingredients and season.
4. Scatter the avocado salsa over the nachos and serve while hot with the lime wedges, if you like.
© delicious. magazine
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