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Greek style nachos

Greek style nachos

4 serves

20 m

30 m


  • 500 g lean beef mince
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons dried oregano leaves
  • 1½ teaspoons ground allspice
  • 140 g tub (½ cup) no added salt tomato paste
  • 1 reduced salt vegetable stock cube, crumbled
  • 425 g can no added salt kidney beans, drained and rinsed
  • 2 zucchini, cut into 1 cm pieces
  • ½ cup reduced fat Greek yoghurt
  • 1 tablespoon chopped fresh mint
  • 1 small Lebanese cucumber, halved lengthways, thinly sliced
  • 250 g punnet cherry tomatoes, quartered

Pita Crisps

  • 2 Souvlaki bread rounds (see tips)
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed


Step 1

To make pita crisps, cut bread into small triangles. Brush both sides of triangles with combined oil and garlic. Place on a large baking tray in a single layer. Bake in 180 °C oven (fan-forced) for 7-8 minutes or until crisp and light golden. Remove. Cool on trays.

Step 2

Heat a lightly oiled, large, non-stick frying over a high heat. Add mince, onion and garlic. Cook for 8-10 minutes, using a wooden spoon to break up mince, until browned all over. Add oregano, allspice and tomato paste. Stir over heat a further minute.

Step 3

Stir in 1½ cups water and stock cube. Bring to the boil. Reduce heat, simmer uncovered for 5 minutes. Stir in zucchini and beans. Simmer for a further 5-8 minutes, or until thick.

Step 4

Combine yoghurt with cucumber and mint in a small bowl.

Step 5

Divide pita crisps and mince mixture between 4 shallow bowls. Serve topped with yoghurt and tomatoes. Garnish with mint leaves, if desired.


  • Souvlaki bread is available from some supermarkets and fruit and vegetable stores.
  • For added wholegrains, replace with 2 wholemeal Lebanese bread rounds.
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