Homemade Nachos
Servings: 4
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 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 (see note 1 about gluten-free)
- 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
Note 1 – Although corn chips are generally gluten-free, always check the packet to be 100% sure.
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.Scan for full recipe:
