Mexican Beef Nachos


  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 tbsp olive oil
  • 1 tsp of each spice: paprika, cumin, coriander and ground chilli (if desired)
  • 500g beef mince
  • 1 can crushed tomatoes
  • 1 can of kidney or black beans (drained)
  • Large bag (230g) of corn chips
  • 1 cup of grated cheese
  • Optional: 1 mashed avocado and sour cream to serve


  • Preheat oven to 180 degrees (or turn on grill if available).
  • Heat oil in a frying pan over medium heat. Once hot, add onion and garlic and allow to soften and brown.
  • Add spices and stir until flavours are mixed in evenly.
  • Add mince and cook until browned. Ensure the meat is completely cooked through by stirring frequently.
  • Add canned tomatoes and kidney beans and bring to boil.
  • As sauce thickens, empty corn chips into an oven tray.
  • When sauce is ready, top corn chips evenly, then sprinkle with cheese.
  • Cook in oven or under hot grill for 4-5 minutes until the cheese melts.
  • Serve as a communal plate or in separate bowls with avocado and/or sour cream.

Vegetarian adaptable: Use a vegetable-based mince such as the Qorn products

Dairy-free/lactose-free adaptable: Simply substitute the cheese for a dairy-free or lactose-free alternative. You can also remove the sour cream altogether, use a lactose-free yoghurt or a vegan dairy-free yoghurt alternative instead.