Mince can be doubled and half frozen for a future easy meal.
Preheat oven to 180°C/160°C fan forced (350°F/gas 4). Line a large muffin tray with baking paper or muffin papers.
Cut wholemeal pita or Lebanese breads into quarters with kitchen scissors. Press firmly into lined muffin tray to form individual cups and bake for 5-10 minutes until crunchy but not brown. Set aside.
If the bread pops out of tray simply weigh down with pastry weights or small ramekins.
Mash all ingredients together and store in fridge until serving.
Dice tomatoes and capsicum and place in a small bowl and store in fridge until serving.
Mince and Nachos:
In a large deep non-stick fry pan, fry onion until transparent.
Add garlic, mince and spices, stir and fry over a high heat until mince is well browned.
Add spinach, half of passata and vegetable spread, bring to boil, then simmer for 5-10 minutes uncovered until sauce has reduced.
Spoon mince mixture into chip cups in muffin tray.
Pour balance of passata over mince, followed by half of yogurt and top with cheese.
Place under grill or at the top of hot oven until cheese is melted and golden.
Serve with remaining cold yogurt, salsa and guacamole.
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