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Ingredients

1 tablespoon olive oil
400g beef mince
1 garlic clove, crushed
35g packet taco seasoning mix
400g can crushed tomatoes
125g can red kidney beans
4 small pita breads
100g tasty cheese, grated
sour cream, to serve
lime wedges, to serve

Guacamole

1 medium avocado, halved, stone removed, chopped
1 medium tomato, seeded, finely chopped
1 small red onion, finely chopped
1 tablespoon chopped coriander leaves
2 teaspoons lime juice

Method

Step 1 Make guacamole: Place avocado in a bowl. Mash with a fork. Add tomato, onion, coriander and lime juice. Stir to combine. Cover and refrigerate.
Step 2 Heat oil in a medium frying pan over medium-high heat. Add mince and garlic. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add seasoning. Cook for 1 minute or until aromatic. Stir in tomatoes and beans. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until thickened.
Step 3 Meanwhile, preheat grill on high. Grill pita breads for 2 minutes on one side or until browned.
Step 4 Top toasted pita breads with mince mixture and cheese. Grill for 2 to 3 minutes or until cheese is melted. Serve with guacamole, sour cream and lime wedge

Nacho melts

How to make Nacho melts

Ingredients

Guacamole

Method