Gluten Free Buffalo Meat Nachos

Ingredients

• 1 tspcoconut oil
• 1yellow onion, diced
• 454 g (1 lb)ground buffalo or ground beef
• 2 tspchilli powder
• 2 tspgarlic powder
• 1 tspsmoked paprika
• 1 tspsweet paprika
• 1 tspItalian seasoning
• to tastesalt and pepper
• to tasteshredded mature cheddar
• 1 can, drained and rinsedblack beans
• as neededtortilla chips
• a handfulspring onions, diced
• ½ cup (about 75 g)chopped tomato
• a dollopsour cream
• to servesalsa

Instructions

1. 1

   Cook the onion

   Heat the coconut oil in a cast-iron frying pan. Add the diced onion and cook until soft.

2. 2

   Brown the meat

   Add the ground buffalo or beef and the chilli powder, garlic powder, smoked paprika, sweet paprika, Italian seasoning, salt and pepper. Cook until the meat is cooked through.

3. 3

   Add the beans

   Stir in the drained, rinsed black beans until combined with the meat, then turn off the heat.

4. 4

   Melt the cheese

   Add the tortilla chips and cheddar to the pan and stir to coat the chips with the meat mixture. Add more cheddar on top if you like, then place the pan under the grill for a few minutes, until the cheese has melted.

5. 5

   Add the toppings

   Finish with the spring onions, tomato and a dollop of sour cream. Serve with salsa for dipping.

What are buffalo meat nachos?

Nachos are a Mexican-inspired dish built around tortilla chips with toppings, often including cheese and a savoury filling. This version pairs seasoned ground buffalo or beef with black beans, then finishes the chips under the grill with cheddar.

The meat and beans make these nachos substantial enough to serve as a meal. Fresh tomato, spring onion, sour cream and salsa bring contrast to the rich, melted topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 37g protein, 52g carbs, 33g fat.

The tortilla chips and black beans provide most of the carbohydrates, while the meat contributes protein and the cheddar, coconut oil and sour cream add fat. Serve with extra tomato or a green salad to add freshness alongside a portion of nachos.

Choosing the main ingredients

Ground meat: Buffalo gives the filling a different flavour from beef, while either works with the seasoning. Cook it through before adding the beans.

Black beans: Drain and rinse them first, then stir them into the cooked meat so they warm through without being broken up by prolonged cooking.

Tortilla chips: Choose chips labelled gluten-free if you need the dish to be gluten-free. Add them after turning off the heat to limit how long they soften in the pan.

Building the flavour

Seasonings: Chilli powder, garlic powder, smoked and sweet paprika, and Italian seasoning flavour the meat as it cooks. Season with salt and pepper to taste.

Cheddar: Stir some through the chips and meat, then scatter extra over the top if you want a cheesier finish. The recipe uses it to taste, so add enough to coat and top the nachos as you prefer.

Getting the texture right

Soft onion: Cook the diced onion in the coconut oil until it has softened before adding the meat. This gives it time to mellow as the filling cooks.

Bubbly cheese: Grill the assembled pan for only a few minutes, watching for the cheddar to melt. Keep an eye on the chips so they do not burn under the grill.

Timing and serving

The stated total time is 35 minutes, though the method gives no separate timings for cooking the onion, meat or cheese. Use the visual cues in the recipe: softened onion, meat cooked through and melted cheese.

Add the tomato, spring onion and sour cream after grilling. Serve straight away with salsa for dipping, while the cheese is warm and the chips still have some crunch.

Keeping the chips crisp

Once chips are mixed with the filling, they soften as they sit. For the best texture, bring the toppings to the table promptly after grilling.

If you are preparing ahead, cook the meat and beans first and keep them separate from the chips. Assemble and grill just before serving.

Recipe notes & tips

• Use a cast-iron pan that can safely go under your grill.
• Drain and rinse the black beans before adding them to the meat.
• Turn off the heat before stirring in the chips and cheese.
• Keep a close watch while grilling, as the cheese can melt quickly.
• Add the fresh toppings just before serving to keep them bright.

Variations

• Beef filling: Use ground beef instead of buffalo, as the recipe allows.
• Extra heat: Add chilli powder to taste for a spicier filling.
• More vegetables: Scatter extra diced tomato over the nachos before serving.
• Dairy-free: Leave out the cheddar and sour cream for a dairy-free version.
• Milder topping: Serve the salsa on the side so each person can add it to taste.

Common mistakes to avoid

• Adding chips too early: They can turn soft; stir them in only after turning off the heat.
• Skipping the onion: Cook it until soft before adding the meat so it is not left raw.
• Adding beans before the meat is cooked: Cook the meat through first, then stir in the beans.
• Walking away from the grill: The cheese can go from melted to burnt quickly; watch the pan closely.
• Topping too soon: Add the tomato, spring onion and sour cream after grilling to keep them fresh.

How to store

Store leftover filling separately from any unused chips in airtight containers in the fridge for up to 3 days. Reheat the filling until hot, then assemble with fresh chips and toppings; already assembled nachos will soften in storage.

Frequently asked questions