Homemade Nachos

Sometimes you’ve just gotta end your week with a bang. And this is how … with a big plate of Homemade Nachos! Weeknights can be busy and many of us lean into takeaway options because we are tired, and the thought of having to cook can be overwhelming. While takeaway has a time and place, I personally like keeping it to a minimum so I can eat great food, save my pennies and know exactly what is in the food I’m eating! You’ll be blown away by how quickly and easily this meal comes together. Once I made the homemade seasoning in this recipe, I knew I’d never buy the store-bought variety again. It’s quick and easy to make with pantry staples, tastes better and is preservative-free. Make a double batch of seasoned beef and beans to freeze and repurpose it to make Beef Burrito Bowls, Tacos or Quesadillas. Check out the topping ideas below, although my favourite is a tomato salsa and quick guacamole!

This is one of your favourite recipes featured in my cookbook The Simple Dinner Edit.

Best nachos topping ideas?

Everyone’s tastes are different – coriander (cilantro) may send you weak at the knees or running for the hills – which is why this recipe is perfect, as it’s completely customisable to your family’s tastes. Aside from the topping ideas listed in the recipe, my kids love to top our nachos with finely shredded iceberg lettuce or red cabbage. The crunch of the veggies works well with the creaminess of the guacamole and sour cream. We also love corn, roasted capsicum (bell peppers), pickled onions and chipotle mayonnaise, all which pair well with Mexican flavours!

Ways to adapt this Nachos recipe

Aside from the topping swaps suggested above, you can swap out the beef for an additional can of beans of choice to make this meal completely vegetarian, or swap out the beans for an additional 250 g (9 oz) of minced (ground) beef to satisfy “non-legume lovers”. Shredded leftover chicken also works well.

Can you make Homemade Nachos ahead of time?

Yes, you can refrigerate the cooked beef mixture in an airtight container for up to 3 days.

Are Homemade Nachos suitable for leftovers?

Cooked Homemade Nacho beef can be frozen for up to 2 months. Thaw completely in the fridge overnight before reheating.

Homemade Nachos

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4.5 from 2 reviews

• Total Time: 15 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 1 tbsp sweet paprika (regular, not smoked)
• 1 tbsp ground cumin
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp sea salt flakes
• 1 tbsp olive oil
• 1 onion, finely diced
• 1 tsp freshly minced garlic
• 250 g (9 oz) minced (ground) beef
• 2 tbsp tomato paste (concentrated puree)
• 400 g (14 oz) canned kidney beans (or any canned or cooked beans, or substitute with another 250 g/9 oz minced/ground beef)
• 200 g (7 oz) corn chips
• 1 cup (125 g) freshly grated cheddar or tasty cheese

Avocado Salsa

• 1 avocado
• 1 tbsp freshly chopped coriander (cilantro)
• 1 tbsp lime juice
• Sea salt flakes, to taste

Tomato Salsa

• 1 large tomato, diced
• ½ red onion, diced
• 1 tbsp freshly chopped coriander (cilantro)
• 1 tbsp lime juice
• Sea salt flakes, to taste

To serve

• ½ cup (125 g) sour cream
• Sliced fresh jalapeños

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Instructions

1. Preheat the oven to grill (broil).
2. Combine the paprika, cumin, onion powder, oregano and salt in a small bowl.
3. Heat the olive oil in a large, heavy-based frying pan over high heat. Add the onion and garlic and cook for 1–2 minutes until softened.
4. Add the beef and cook until browned, 3–4 minutes. Add the spice mix, the tomato paste and the kidney beans (if using). Add 1/4 cup (60 ml) of water and cook for 2 minutes.
5. Meanwhile, make the avocado salsa by mashing the avocado with the remaining avocado salsa ingredients.
6. Make the tomato salsa by combining all the tomato salsa ingredients.
7. Arrange the corn chips in an ovenproof dish, and top them with the beef mixture and the cheese. Grill (broil) for 2–4 minutes until golden and the cheese is melted.
8. Top the nachos with sour cream, avocado salsa, tomato salsa and sliced fresh jalapeños.

Notes

MAKE AHEAD

Refrigerate the cooked beef mixture for up to 3 days in an airtight container, or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating. Assemble the nachos only at time of serving, otherwise they will get soggy!

LEFTOVERS

Refrigerate the cooked beef mixture for up to 3 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: beef, nachos
• Method: pan, assemble
• Cuisine: Mexican