Beef Nachos: Kid Friendly and So Easy!

Ingredients

• 1 tbspolive oil
• 1 smallbrown onion, finely diced
• 1 large (100 g)carrot, grated
• 1/2 large (75 g)red capsicum, diced
• 500 gbeef mince
• 1 x 400 g canpinto beans, rinsed and drained
• 2 clovesgarlic, minced
• 1 tspdried oregano
• 1 tspground coriander
• 1 tspground cumin
• 1 tsppaprika
• 1/2 tspsalt
• 1 small pinchcinnamon
• 2 tbsptomato paste
• 1 cup (240 ml)passata
• to tasteground black pepper

Instructions

1. 1

   Prepare the vegetables

   Finely dice the onion and capsicum, grate the carrot and mince the garlic. Warm the oil in a large frying pan over medium-low heat.

2. 2

   Soften the vegetables

   Add the onion, carrot and capsicum to the warm pan and sauté for about 5 minutes, stirring from time to time. Meanwhile, rinse and drain the pinto beans, then set them aside.

3. 3

   Brown the mince

   Add the beef mince and break it up with a wooden spoon to your preferred texture. Stir it through the vegetables and cook until lightly browned, about 5 minutes.

4. 4

   Add beans and spices

   Stir in the pinto beans, then add the oregano, ground coriander, cumin, paprika, salt, cinnamon and garlic. Cook for 30 seconds to 1 minute to bring out the flavour of the herbs and spices.

5. 5

   Simmer the sauce

   Mix in the tomato paste and passata. Simmer gently over medium-low heat for a further 5 minutes, stirring occasionally.

6. 6

   Serve the nachos

   Serve the beef mixture with corn chips and the toppings of your choice.

What are beef nachos?

Nachos are a Mexican-inspired dish built around crisp corn chips with toppings piled over or served alongside them. This version uses a warm beef, bean and tomato mixture as its savoury centre.

The recipe keeps the filling straightforward, with familiar spices and finely prepared vegetables that soften into the mince. Spoon it over corn chips just before serving so they stay crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 254 calories, 26g protein, 26g carbs, 6g fat.

The beef mince and pinto beans contribute most of the protein, while the beans, passata and corn chips supply carbohydrates. The olive oil and beef account for much of the fat. Serve with a generous side of salad or vegetables for a more balanced plate.

The vegetables and mince

Vegetable prep: Finely diced onion and capsicum and grated carrot cook quickly and blend into the filling. Keep the pieces fairly even so they soften at a similar pace.

Beef mince: Breaking up the mince as it cooks gives you control over the final texture. Stir it through the softened vegetables and let it lightly brown before adding the beans.

Building the seasoning

Spice mix: Oregano, coriander, cumin, paprika and a small pinch of cinnamon give the filling its warm, savoury flavour. Add them with the garlic and cook for 30 seconds to 1 minute.

Tomato base: Tomato paste and passata make a gently simmered sauce that coats the mince and beans. Stir occasionally over medium-low heat to help it cook evenly.

Getting the texture right

The mince should be broken into the size of pieces you like, while still retaining some texture. The vegetables soften as the filling cooks, and the beans add a tender, hearty bite.

After the final 5-minute simmer, the mixture should be saucy enough to spoon over chips without being watery. Keep the heat gentle and stir now and then to prevent sticking.

Timing the meal

The recipe takes about 25 minutes in total, with roughly 5 minutes to soften the vegetables and another 5 to brown the mince. The spices cook briefly before the tomato mixture simmers for a further 5 minutes.

To get dinner to the table quickly, prepare the vegetables while the oil heats and rinse the beans while the vegetables sauté. The filling can also be made ahead and warmed when needed.

Serving the nachos

For the crispest result, serve the beef mixture with corn chips rather than letting the chips sit under it for long. Add your preferred toppings at the table so everyone can customise their portion.

A fresh salad or sliced vegetables make an easy side alongside the rich, warmly spiced filling. You can also serve the mixture in a bowl with chips for scooping.

Recipe notes & tips

• Grate the carrot finely so it softens quickly in the pan.
• Rinse and drain the pinto beans well before adding them.
• Break up the mince as it cooks to avoid large clumps.
• Keep the heat medium-low during the simmer and stir occasionally.
• Serve the filling with the corn chips just before eating to preserve their crunch.

Variations

• Add heat: Stir in chilli flakes or finely chopped fresh chilli with the spices.
• Change the beans: Use another rinsed, drained bean in place of the pinto beans.
• Add fresh toppings: Finish with chopped tomato, spring onion or coriander at the table.
• Make it cheesy: Scatter grated cheese over the hot filling when serving.
• Serve in bowls: Spoon the mixture into bowls and use corn chips for dipping.

Common mistakes to avoid

• Crowding the pan: Use a large frying pan so the mince can brown rather than steam.
• Adding the chips too early: Keep them separate until serving so they do not turn soggy.
• Skipping the bean rinse: Drain and rinse the beans to remove the canning liquid.
• Cooking the spices for too long: Limit this stage to 30 seconds to 1 minute before adding the tomato.
• Using high heat for the simmer: Keep it medium-low and stir occasionally to reduce the risk of sticking.

How to store

Store leftover filling in a covered container in the fridge and use within 3 days. Reheat it in a pan over a gentle heat or in the microwave until hot throughout, adding a splash of water if it has thickened. Keep corn chips and toppings separate until serving.

Frequently asked questions