Meat nachos

Ingredients

• 200 gnachos
• 130 gCheddar
• 130 gEdam
• to tastejalapeño chillies
• to tastefresh coriander
• 300 gminced beef
• 250 g, drained weightpre-cooked black beans
• 1 largered onion
• 1 clovegarlic
• 80 gwater
• to tasteground coriander
• to tasteground cumin
• to tastehot paprika
• to tastedried oregano
• to tasteextra-virgin olive oil
• to tastefine salt
• to tasteblack pepper
• 200 gPiccadilly tomatoes
• 1 smallred onion
• 1 smalljalapeño chilli
• ½lime, juiced
• to tastefresh parsley
• to tasteextra-virgin olive oil
• to tastefine salt

Instructions

1. 1

   Chop the aromatics

   Finely chop the large red onion. Remove the inner shoot from the garlic clove, then chop the garlic finely too.

2. 2

   Soften the onion

   Warm a little oil in a saucepan and add the chopped onion and garlic. Season with salt and cook gently for about 10 minutes, then set aside.

3. 3

   Brown the beef

   Heat a little more oil in the same pan. Add the minced beef and fry it, breaking it up with a spoon, then stir in the reserved onion and garlic.

4. 4

   Add the spices

   Season the beef with ground cumin, hot paprika and ground coriander.

5. 5

   Add beans

   Stir in the dried oregano and black pepper, followed by the black beans.

6. 6

   Cook the filling

   Pour in the water and mix well. Cook over a medium heat for about 15 minutes, until the mixture resembles a fairly dry ragù.

7. 7

   Chop the tomatoes

   While the filling cooks, wash the tomatoes and cut them into roughly 1 cm cubes. Put them in a bowl, deseed the jalapeño and chop it finely.

8. 8

   Mix the salsa

   Finely chop the parsley and the small red onion. Add the onion and jalapeño to the bowl with the tomatoes.

9. 9

   Season and prepare cheese

   Add the lime juice, olive oil and salt to the tomato mixture; stir and set aside. Cut the Cheddar and Edam into small cubes.

10. 10

    Layer the nachos

    Arrange the nachos on a 21 x 28 cm baking tray. Scatter over some of the Cheddar and Edam.

11. 11

    Bake until melted

    Spread the beef mixture over the nachos, then top with the remaining cheese. Bake in a preheated fan oven at 220°C for about 5 minutes.

12. 12

    Add the toppings

    Once the cheese has melted, remove the tray from the oven. Finish with the pico de gallo, some sliced jalapeño and chopped fresh coriander.

What are meat nachos?

Nachos are a Tex-Mex dish built around tortilla chips with toppings, often served for sharing. This version pairs crisp corn chips with a beef-and-bean filling, melted cheese and a fresh tomato salsa.

The filling and cheese are baked briefly, while the pico de gallo goes on afterwards. That contrast keeps the topping fresh and the chips crispier than if everything were baked together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 29g protein, 46g carbs, 25g fat.

The corn chips and beans provide most of the carbohydrates, while the cheeses and olive oil contribute much of the fat. Beef, beans and cheese all add protein; serve a portion with a green salad or extra fresh tomatoes to balance the rich toppings.

Build flavour in the filling

Aromatics: Give the onion and garlic about 10 minutes over a low heat to soften before adding them to the beef. This gives the filling a savoury base without rushing the onion.

Spices and beans: Cumin, hot paprika, ground coriander and oregano season the beef, while black beans make the topping more substantial. Add the water and cook until the mixture is fairly dry so it sits neatly on the chips.

Keep the salsa fresh

Tomatoes: Cut them into roughly 1 cm cubes so they are easy to spoon over the tray. Piccadilly tomatoes are specified here; use ripe ones for a juicy, fresh-tasting salsa.

Chilli and herbs: Removing the jalapeño seeds gives a milder salsa; keep them if you prefer more heat. The recipe uses parsley in the salsa and fresh coriander as a finishing garnish.

Layer for even melting

Cheese: Cut both cheeses into small cubes and use some beneath the meat, then scatter the rest on top. This helps distribute the cheese across the tray rather than leaving it in one thick layer.

Tray: Spread the nachos across a 21 x 28 cm tray before adding the toppings. The brief bake at 220°C in a fan oven is just to melt the cheese, so keep an eye on them.

Serve straight away

The filling takes longer than the final bake, so have the salsa and cheese ready while it cooks. Once the cheese melts, add the salsa, sliced jalapeño and coriander, then bring the tray to the table promptly.

Serve as a shared appetiser, or add a simple green salad if you want something fresh alongside the rich, salty toppings.

Choose your heat level

The recipe uses hot paprika and jalapeño, so the finished dish can be quite lively. Start with less chilli in the filling and salsa if you are unsure, and offer extra sliced jalapeño at the table.

The salsa's lime juice adds a sharp note against the beef and melted cheese. Taste it before serving and adjust the salt and lime to suit.

Recipe notes & tips

• Drain the black beans well so the filling does not become watery.
• Cook the beef mixture until fairly dry before spooning it over the chips.
• Dice the tomatoes evenly so the pico de gallo is easy to distribute.
• Keep some of the cheese for the top layer to help cover the beef.
• Add the pico de gallo only after the tray comes out of the oven.
• Serve the nachos soon after baking, before the chips soften.

Variations

• Milder salsa: Remove the jalapeño seeds and use less chilli in the filling.
• Extra heat: Add more sliced jalapeño over the finished tray.
• More beans: Increase the black beans and use a little less beef.
• Fresh garnish: Add extra chopped coriander just before serving.
• Cheese choice: Use another good-melting cheese in place of either Cheddar or Edam.

Common mistakes to avoid

• Wet filling: Cook it until fairly dry before assembling so the chips do not turn soggy.
• Burnt cheese: Keep to the brief 5-minute bake and check as soon as the cheese melts.
• Soft nachos: Add the pico de gallo after baking rather than before it goes in the oven.
• Uneven toppings: Spread the chips across the tray and distribute the filling over the whole surface.
• Overpowering chilli: Start with less jalapeño and hot paprika, then add more to taste.

How to store

Nachos are best eaten straight after baking, as the chips soften once topped. If you have leftovers, refrigerate them in a covered container for up to 2 days; reheat briefly in the oven, though the chips will not be as crisp. Store any unused pico de gallo separately and add it after reheating.

Frequently asked questions