Flavourful, fast and tasty homemade nachos are perfect for entertaining or a fun family dinner. Nestled on a bed of crispy corn chips, melted cheese, and a variety of flavorful toppings, this recipe will satisfy your Mexican cravings. And as a bonus – any leftover beef mixture can be refrigerated or frozen and used in other Mexican classics like burritos, tacos or quesadillas.
Combine the paprika, cumin, onion powder, oregano and salt in a small bowl.
Heat the olive oil in a large skillet on high heat, add the onion and garlic, and cook for 1-2 minutes until softened.
Add the beef mince and cook until browned for 3-4 minutes. Add the spice mix, 2 tbsp of tomato paste and the kidney beans (if using). Add 1/4 cup water and cook for 2 minutes.
Arrange the corn chips in an oven-proof dish, and top them with the beef mixture and the cheese. Grill for 2-4 minutes until golden and the cheese is melted.
Top with sour cream, avocado salsa, tomato salsa and sliced fresh jalapeños.
Notes
MAKE AHEAD AND LEFTOVERS – Refrigerate the beef mince mixture for up to 3 days. Freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.
Author:Nicole
Prep Time:5 mins
Cook Time:10 mins
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