BEEF NACHOS
These flavoursome beef nachos are super easy to make. Top with lots of fresh salad ingredients and you have an indulgent but still nutritious meal.
Royce and I are both pretty big fans of nachos. They’re quick, easy and they taste SO good!
Salad maybe doesn’t seem like a natural fit with this meal but it’s surprisingly tasty, and adds freshness to what would otherwise be a heavy dinner.
If you want to go even healthier (but no less delicious) try making your own chips. Find the instructions in these vegetarian nachos.
BEEF NACHOS
These flavoursome beef nachos are super easy to make. Top with lots of fresh salad ingredients and you have an indulgent but still nutritious meal. Great for any day of the week!
Ingredients
NACHO MINCE
- 1 tsp olive oil
- 500 g prime beef mince (1lb 2oz)
- 1 beef stock cube
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 400 g can Mexican flavoured tomatoes (14oz)
- 400 g can chilli beans (14oz)
TO SERVE
- 1 small iceberg lettuce
- 2 tomatoes
- 1 capsicum (any colour)
- 1 large avocado
- 250 g corn chips, any flavour (8.8oz)
- 1 cup grated Colby or cheddar (100g)
- 1/2 cup lite sour cream (125ml)
Instructions
MAKE NACHO MINCE
Heat oil in a large pot on medium-high. Add mince and cook, breaking up with a wooden spoon, until browned all over. Crumble in stock cube, then stir in cumin, oregano, garlic powder and paprika. Cook for 2 minutes.
Add tomatoes and chilli beans, reduce heat to medium and simmer rapidly for 20 minutes, until sauce has reduced to your liking.
PREPARE SERVING INGREDIENTS
Meanwhile, shred lettuce. Dice tomatoes and capsicum. Mash avocado and season with a little salt and pepper.
ASSEMBLE AND SERVE
Season mince mixture with salt and pepper to taste. Arrange corn chips in a plate or bowl. Top with mince mixture and grated cheese. Microwave to melt the cheese, if you like.
Scatter lettuce, tomato and capsicum on top. Finish with a generous dollop of avocado and sour cream. Eat with a fork and your fingers!
Recipe Notes
WINE MATCH: Beer is great - try a lager. Otherwise, go for a Riesling.
GLUTEN-FREE OPTION: Use a gluten-free stock cube. Choose gluten-free chilli beans and corn chips.
INGREDIENT SWAPS / NOTES: If you can’t find Mexican flavoured tomatoes, regular crushed tomatoes will be fine. I usually use mild chilli beans but if you like a bit of spice, choose medium or hot instead.
HEALTHIER OPTIONS: Make your own nacho chips. Find the recipe here: https://www.yourultimatemenu.com/vegetarian-nachos/. You could also use plain, unsweetened yoghurt instead of sour cream (or a mixture of both).
STORING AND REHEATING: Store salad ingredients together. Keep mince and chips separate. Reheat mince in the microwave and assemble nachos just before serving.
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2 Comments
These have become a firm favourite in our house for an easy Friday night dinner. Another great recipe from YUM!
Thanks Rosie, I’m stoked to hear that! 😊