Chilli Beef Nachos
One of our favourite Tex-Mex recipes, these Chilli Beef Nachos have always been a firm favourite down the local pub with friends. Whilst not a typical Mexican dish, there’s no taking away that this beef nacho recipe tastes mighty fine!
The key to an easy beef nachos recipe, or any nachos recipe, is to make everything from scratch in advance so it is more of an assembly job with a quick blast under the grill. This recipe is best with some chilli con carne that has been made in advance, there’s something about letting the chilli con carne sit in the fridge for a day, allowing the flavours to come together even more. Our Gran Luchito Chipotle Paste works wonders in the beef chilli and we went all out by making guacamole and salsa to go with it.
Serve these beef chilli nachos with some frijoles and this pulled pork chimichanga recipe.
Serves 4
Prep 30MINS
Cook 2HRS
Ingredients
Chilli:
- 2 tablespoons rapeseed oil
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 celery stick, diced
- 1 carrot, diced
- 1 red or yellow pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon Gran Luchito Chipotle Paste
- 400g / 1 tin of chopped tomatoes
- 1 packet of Gran Luchito Cantina Beans
- 1 handful of coriander, stalks for chilli, leaves for nachos garnish
- 300g / 10 ½ oz beef mince
- Salt and pepper (to taste)
Guacamole:
- 1 ripe avocado
- ½ white onion, finely diced
- 1 handful coriander, finely chopped
- Juice of ½ a lime
- 1 tablespoon extra virgin olive oil
- Salt & pepper
Pico de Gallo:
- 1 ripe tomato, diced
- ½ a white onion, finely diced
- Juice of ½ a lime
- 2 tablespoons extra virgin olive oil
- 1 handful of coriander, finely chopped
- Salt & pepper
Nachos:
- 1 packet of Gran Luchito Lightly Salted Tortilla Chips
- 200g / 7 oz cheddar cheese, grated
- 250ml / 1 cup of sour cream
- ½ a white onion, finely sliced
- 1 jar of Gran Luchito Fire Roasted Serranos (for the topping)
- A couple of radishes, sliced
KCAL:
134
FAT:
9.1g
Saturates:
3.2g
Carbs:
7.9g
Sugars:
2.3g
Fibre:
1.3g
Protein:
5.1g
Salt:
0.33g
Nutrition: PER SERVING
Method
-
- Heat the oil in a large casserole dish and add the fresh veg (onion, garlic, celery, carrot, peppers) and gently fry them over medium heat for 8-10 mins or until nice and soft. Then add the cumin and cinnamon as well as the Chipotle Paste and stir.
- Add the chopped tomatoes, Cantina Beans and the finely chopped coriander stalks. Reduce the heat and let it simmer while you cook your meat.
- In a different pan, brown the minced beef in 1 teaspoon of rapeseed oil over high heat. Once it gets a bit of colour, add to the other ingredients in the casserole dish, and season with salt and pepper. Place a lid on it and simmer on a low heat for at least one hour.
- In the meantime, prepare a quick guacamole by mixing the roughly mashed avocado, with onion, lime juice, extra virgin olive oil, coriander, salt and pepper, and set aside.
- Prepare a pico de gallo (fresh salsa) with the diced tomato, onion, lime, extra virgin olive oil, freshly chopped coriander, salt and pepper, and set aside.
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- Once your chilli is cooked, assemble the nachos by layering the Lightly Salted Tortilla Chips, a good amount of chilli con carne, grated cheese, sour cream and onion. Then pop under the grill until your cheese melts.
- Garnish your nachos with a bit of pico de gallo, guacamole, freshly chopped coriander, radish and Fire Roasted Serranos.
What you’ll need
FAQ'S
What are the main ingredients in Chilli Beef Nachos?
The main ingredients are tortilla chips, ground beef, chilli powder, cheddar cheese, and toppings like guacamole, sour cream, salsa, and jalapeños.
Can I make Chilli Beef Nachos vegetarian?
Yes, you can substitute the beef with a plant-based meat alternative or extra beans to make it vegetarian.
Can I make this dish ahead of time?
It is not advisable to make Chilli Beef Nachos ahead of time because the chips might get soggy. However, you can prepare the chilli beef and toppings in advance, and assemble just before serving.