Beef Nachos



  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 500g beef mince
  • 300g can kidney beans, drained, rinsed
  • 1 tsp Mexican chilli powder
  • 35g sachet reduced-salt taco seasoning mix
  • 2 tbsp tomato paste
  • 1/4 cup water
  • 1/2 cup coriander leaves, chopped
  • 230g packet corn chips
  • 1 cup grated cheddar cheese
  • 1/2 cup tomato salsa
  • Avocado, diced, to serve
  • Sour cream, to serve
  • Fresh coriander, to serve


    1. Preheat oven to 200C. Heat oil in a non-stick frying pan over medium heat. Cook onion for 2 minutes, or until soft. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
    2. Add kidney beans, chilli powder, seasoning, tomato paste and water. Reduce heat to medium-low. Simmer for 5 minutes, or until thick. Stir through coriander.
    3. Arrange corn chips on a heatproof plate. Top with mince. Sprinkle with cheese. Bake for 15 minutes, or until hot. Top with salsa, avocado, sour cream, and coriander. Serve.

    (Recipe sourced & adapted from