Chipotle Beef Nachos

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One of our favourite Tex-Mex recipes, chipotle beef nachos has always been a firm favourite down the pub with friends. Whilst, not a typical Mexican dish, there’s no taking away that this chipotle beef nachos recipe tastes mighty fine.

The key to nacho perfection is to make everything from scratch. Our Chipotle Paste works wonders in the chilli and we went all out on our by making guacamole and salsa to go with it.

Serve this chipotle beef nachos recipe with some frijoles and this pulled pork chimichanga recipe.

Prep time

30 mins
Cook time

2 hrs
Total time

2 hrs 30 mins
Ideal for

Side
Make it

Mexican
Serves

4-6

This recipe uses

Chipotle Paste

Lightly Salted Tortilla Chips

Fire Roasted Serranos

Find us in the
Mexican Section

Ingredients

1 Red pepper
1 Medium onion
2 Cloves garlic
Tin chopped tomatoes
Small tin kidney beans (optional)
Lug of olive oil
Salt & pepper
500g beef mince
1 tsp Dried oregano
1 tsp Cumin powder
1tsp Chipotle Paste
Grated cheddar cheese
Tortilla Chips
Serrano Chillies (for the topping)
A couple of radishes

For the guacamole:

3 Spring onions
Handful fresh coriander
1 Ripe avocado
Juice half lime
1 Clove garlic
Salt & pepper

For the salsa:

1 Ripe tomato
1 Shallot
Juice of half lime
Lug of olive oil
Chopped coriander
Salt & pepper

How to make it

Start by giving your beef mince some colour on a high heat with a little olive oil (this will bring about more flavour later).
Remove the meat and turn the heat down. Chop and add the vegetables. Add a little more olive oil to the pan and fry them gently until starting to soften.
Throw in the tomatoes, cumin, oregano and Gran Luchito Chipotle Paste. Cook this for about half an hour then add it to the beef.
Leave to cook for as long as possible with a lid (minimum an hour). Add kidney beans with about 30mins left if you like.
Meanwhile, make the guacamole and pico de gallo salsa.
Remove the avocado flesh and smash slightly. Immediately squeeze the lime juice over it to stop it turning brown.
If you’ve got a griddle pan, get it really hot. Mix olive oil, salt & pepper and cover the scallions all over. Throw them in the griddle pan until slightly charred, then turn and repeat.
Chop charred onion and add to avocado with chopped corriander & mix.
Make pico de gallo by chopping tomatoes, garlic and cilantro. Mix with lime juice and a little olive oil and season to taste.
Once your chilli is cooked, assemble nachos by layering the tortilla chips, chilli, cheese (make sure the last layer is cheese). Then pop under the broiler until starting to crisp up (don’t burn them!).
Serve with Gran Luchito fire-roasted serranos, sour cream and thinly sliced radish.