Chilli Beef Nachos

A tasty Mexican dish suitable for the whole family, perfect as a starter or main course.

Prep Time

20 mins

Cook Time

30 mins

Servings

4 people

Ingredients

For the Chilli

• 1/2 green pepper
• 1/2 red pepper
• 1 onion
• 1/2 tsp garlic granules
• 6 mushrooms
• 1 tbsp oil
• 250g beef mince
• 3 tsp ground coriander
• 3 tsp paprika
• 3 tsp cumin
• 500g passata
• 1 beef stock pot
• 1 tsp Worcester sauce
• 1 tin kidney beans
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp chilli powder

For the Guacamole

• 1 ripe avocado
• 1/2 tomato
• 1/2 deseeded red chilli
• 1/4 red onion
• 1/2 lime
• Fresh coriander
• Salt & pepper

For the Nachos

• Tortilla chips
• Mozzarella (or Arlo lacto-free cheese)
• Red and green jalapeños
• Soured cream

Method

Step 1: Prep Veg

Chop the onion, peppers and mushrooms. Fry in the oil and add the garlic. Fry till soft.

Step 2: Brown Beef

Add the mince and fry until brown.

Step 3: Spice

Add the ground coriander, paprika and cumin.

Step 4: Simmer

Add the passata, kidney beans, beef stock pot, chilli powder, Worcester sauce, salt and pepper. Leave to simmer.

Step 5: Prep Avocado

Peel the avocado and add to a sandwich bag.

Step 6: Mix Guacamole

Chop the tomato, red chilli, onion and fresh coriander. Add to the bag. Add the juice from the lime and a pinch of salt and pepper.

Step 7: Mash Guac

Squeeze the bag to combine all the ingredients.

Step 8: Layer Chips

Place the tortilla chips on a baking tray and top with the mozzarella.

Step 9: Add Chilli

Spoon a layer of chilli on the tray and top with another layer of mozzarella.

Step 10: Bake

Place in a 180°C oven until the cheese bubbles and begins to brown.

Step 11: Serve

Serve topped with the guacamole, jalapeños, and soured cream.

Alternatives

To make this dish dairy free, use a lacto-free cheese and omit the soured cream.