Homemade Nachos
Servings: 4 servings
Calories: 836kcal
There's no need to buy takeout when you can make this Homemade Nachos recipe quickly and easily at home in only 15 minutes. Made with economical ingredients like minced (ground) beef, canned beans, corn chips and pantry flavourings, this one-pan wonder emerges from the oven brimming with golden melty cheese. Simple avocado and tomato salsas are served on top, along with sour cream and jalapeños.
Ingredients
- 1 tbsp sweet paprika
- 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 minced (ground) beef
- 2 tbsp tomato paste
- 400 g canned kidney beans (or any canned or cooked beans, or substitute with another 250 g/9 oz minced/ground beef)
- 200 g corn chips
- 125 g freshly grated cheddar or tasty cheese
Avocado Salsa
- 1 avocado
- 1 tbsp freshly chopped coriander (cilantro)
- 1 tbsp fresh 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 fresh lime juice
- Sea salt flakes, to taste
To serve
- 125 g sour cream
- Sliced fresh jalapeños
Instructions
- Preheat the grill (broiler) – Preheat the oven to grill (broil).
- Combine the seasonings – Combine the paprika, cumin, onion powder, oregano and salt in a small bowl.
- Cook the onion and garlic – 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 remaining ingredients – Add the beef and cook until browned, 3–4 minutes. Add the spice mix, the tomato paste and the kidney beans (if using). Add 60 ml (¼ cup) of water and cook for 2 minutes.
- Make the avocado salsa – Meanwhile, make the avocado salsa by mashing the avocado with the remaining avocado salsa ingredients.
- Make the tomato salsa – Make the tomato salsa by combining all the tomato salsa ingredients.
- Grill (broil) – Arrange the corn chips in an ovenproof dish, and top them with the beef mixture and the cheese. Grill for 2–4 minutes until golden and the cheese is melted.
- Add the toppings and serve – Top the nachos with sour cream, avocado salsa, tomato salsa and sliced fresh jalapeños, then serve.
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 the 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.Nutrition Facts
Homemade Nachos
Amount per Serving
Calories
836
% Daily Value*
Fat
48
g
74
%
Saturated Fat
20
g
125
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
20
g
Cholesterol
110
mg
37
%
Sodium
1290
mg
56
%
Potassium
1223
mg
35
%
Carbohydrates
57
g
19
%
Fiber
17
g
71
%
Sugar
10
g
11
%
Protein
36
g
72
%
Calcium
445
mg
45
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
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