Mexican Beef Nachos


  • 1 onion
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp chilli (optional)
  • 500g beef mince
  • 1 can crushed tomatoes
  • 1 can kidney
  • OR 1 can black beans
  • 1 large bag corn chips (230g)
  • 1 cup grated cheese
  • 1 avocado (optional)
  • sour cream (optional)


  • Prep Ingredients: Finely chop the onions and the garlic cloves. Drain the can of kidney beans. Mash the avocado and set aside.
  • Preheat oven to 180 degrees (or turn on grill if available).
  • Heat oil in a frying pan over medium heat. Once hot, add onion and garlic and allow to soften and brown.
  • Add spices and stir until flavours are mixed in evenly.
  • Add mince and cook until browned. Ensure the meat is completely cooked through by stirring frequently.
  • Add canned tomatoes and kidney beans and bring to boil.
  • As sauce thickens, empty corn chips into an oven tray.
  • When sauce is ready, top corn chips evenly, then sprinkle with cheese.
  • Cook in oven or under hot grill for 4-5 minutes until the cheese melts.
  • Serve as a communal plate or in separate bowls with mashed avocado and/or sour cream.

Vegetarian adaptable: Use a vegetable-based mince such as the Qorn products

Dairy-free/lactose-free adaptable: Simply substitute the cheese for a dairy-free or lactose-free alternative. You can also remove the sour cream altogether, use a lactose-free yoghurt or a vegan dairy-free yoghurt alternative instead.