Recipe – Beef chilli & cheesy baked nachos

Serves 2


For the chilli:

  • 250g lean beef mince
  • 1 large onion, diced
  • 2 cloves of garlic, finely chopped
  • 1 x 400g can chopped tomatoes
  • 1 x 400g can of kidney beans, drained
  • 1 yellow pepper, diced
  • 2 tablespoons tomato puree
  • Olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon cayenne pepper
  • Salt & pepper

For the nachos:

  • 4 large flour or corn tortillas
  • 50g grated cheddar cheese

For the salsa:

  • 4 large tomatoes, de-seeded & finely chopped
  • 1 small red onion, very finely diced
  • 1/2 bunch fresh coriander, finely chopped
  • Juice of 1/2 a lime
  • Salt & pepper

For the guacamole:

  • 1 ripe avocado
  • 3 tablespoons of your homemade salsa

Sour cream to serve

Pre-heat your oven to 160ยฐc

In a large frying pan, heat a tablespoon of olive oil and fry your onions and yellow pepper until soft. Once cooked, add in the garlic and fry for another minute or so

Add the beef mince to the pan with the onion, pepper & garlic, breaking it up with your spoon, and fry until browned all over

Sprinkle in the chilli powder, smoked paprika and cayenne (if you want it milder, leave out the cayenne) and season with salt and pepper. Fry again for another minute or so, to allow the spices to infuse

You then need to stir in your tomato paste and chopped tomatoes, and cook until the mixture starts to thicken & darken

Add the kidney beans, stir, and allow to simmer away whilst you make the rest of your components

For the salsa, combine the chopped tomato, onion & coriander in a bowl, squeeze over lime juice to taste and season with salt and pepper

To make the guacamole, mash one ripe avocado (I find it easier to mash on a plate rather than in a bowl) then mix in 3 tablespoons of the salsa you just made. Add a squeeze more lime and seasoning if required

To make your nachos, take your tortillas and cut each one into 8 wedges. Spread the pieces in a single layer on a large baking sheet and sprinkle with salt. Bake for about 6 minutes, then turn, sprinkle with grated cheese and bake for another 6 minutes, or until golden all over – keep an eye on them throughout so that they don’t burn

Now to serve – I like to keep my nachos crunchy so I spoon the chilli into bowls, top with guacamole, salsa & sour cream and add the nachos on the side (they make a great chilli scoop!)

If you prefer things a little more hands-on, grab a large overproof dish or plate and spread half your nachos onto it, followed by a handful of grated cheese, then the rest of your nachos on top. Pile with chilli and place in the oven for another five minutes. When your time is up, carefully remove the dish from the oven, top with your guacamole, salsa & sour cream and serve family-style!

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