Ingredients
Scale
- 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
Instructions
- Preheat the oven to grill (broil).
- Combine the paprika, cumin, onion powder, oregano and salt in a small bowl.
- 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.
- 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.
- Meanwhile, make the avocado salsa by mashing the avocado with the remaining avocado salsa ingredients.
- Make the tomato salsa by combining all the tomato salsa ingredients.
- 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.
- 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.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: beef, nachos
- Method: pan, assemble
- Cuisine: Mexican