You will need:
- 2 mountain bread wraps, cut into chips
- 200g beef mince
- 1 cup diced tomatoes
- ½ brown onion, diced
- 2 garlic cloves, minced
- 1 tsp paprika
- 1 tsp ground cumin
- ¼ tsp chilli flakes, optional
- ¼ cup cheddar cheese, grated
- 2 Tbsp Greek yoghurt
- ½ avocado, mashed
Let's make it:
Step 1:
Lightly grease two air flow racks and arrange the mountain bread in a single layer, set aside.
Step 2:
Combine the diced tomatoes, onion, garlic and spices in a bowl. Season with salt and pepper.
Step 3:
Place the beef mince onto a sheet of foil. Top with tomato salsa and sprinkle over the cheese.
Step 4:
Place the sheet of foil with the beef mixture onto the third Air Flow rack and place on top position, ensuring the drip tray at the bottom of the oven is in place to catch any drips.
Step 5:
Press POWER and AIR FRY setting, temperature 200°C and change time to 15 minutes. Press START/STOP. Allow oven to pre heat. Oven will ‘beep’ when preheated. Cook for 10 minutes.
Step 6:
Swap the racks around moving the beef to the bottom position and place the racks with chips on into top and middle position. Continue to cook for 5 mins until beef is cooked through, cheese has melted and chips are golden and crispy.
Step 7:
Place the beef mixture onto a plate, serve with chips and top with a dollop of Greek yoghurt and mashed avocado to serve.