It doesn’t matter if you are time poor or have time in spades, I find there is always a good time to make nachos. There is so much flavour in every bite, and this one will sneak in the veg without the kids even realising.
How to make nachos: key tips
Give the onion and mince a good brown in the frying pan over a medium-high heat to caramelise them and enhance the flavour. This should take around 5-7 minutes.
Reduce the heat to medium before adding and cooking the tomato paste, taco seasoning, canned tomatoes and kidney beans, so that the beans don’t burst and sauce doesn't catch on the pan. Turn the heat down to low when you add the zucchini, if using, so that the mixture simmers slowly, allowing all those delicious flavours to infuse.
Right before serving, spoon your mince mixture over the corn chips, then sprinkle with cheese. The cheese will start to melt due to the heat of the mixture beneath, but you can help it along by putting individual plates in the microwave and heating until the cheese has fully melted.
Key ingredients in this nachos recipe
Opt for lean beef mince to make this meal a little healthier for the family.
The taco seasoning brings all that scrummy Mexican flavour, without the need to raid the spice cabinet.
Red kidney beans are a Mexican staple and add nutrition and fibre to this nachos. You could use black beans instead, if you prefer. Zucchini gives a veg boost to this otherwise meaty dish, while also adding moisture. To hide it better from fussy kids, you can grate it instead of chopping it.
You can use a grated cheddar to top your nachos, no problem, but every now and again I like to use a grated Mexican-style cheese blend. This is a mix of chipotle cheddar, mozzarella and tasty cheddar, for added Mexican flavour and flair. You can buy it at the supermarket.
Need a menu for Mexican Mondays? Search our best Mexican recipes to find your family favourites. I think you’ll like this Mexican bean dip, too.
This recipe was originally submitted by SmileyJoc, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 500 g beef mince
- 1 onion, diced
- 1 x 35 g packet taco seasoning
- 2 tablespoons tomato paste
- 1 x 420 g can diced tomatoes
- 1 x 420 g can red kidney beans, drained
- 1-2 zucchinis, sliced and quartered (optional)
- 1-2 x 175 g packet cheese flavoured corn chips
- Grated cheese
- Sour cream
- Avocado, mashed (optional)
Method
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Step 1Saute onion in a little oil, add mince and brown.
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Step 2Add tomato paste, taco seasoning, tinned tomatoes, kidney beans and bring to a boil.
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Step 3Turn heat down to a simmer and add zucchinis, simmer for 10-15 minutes.
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Step 4Arrange corn chips on individual plates and spoon meat mixture over the chips.
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Step 5Top with grated cheese and place in the microwave and heat until cheese has melted.
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Step 6Serve with a dollop of sour cream and avocado as desired.
Recipe Notes
Can I make nachos ahead of time?
I will often prepare the mince mixture on a Sunday and then store it in an airtight container in the fridge to use on a Monday or Tuesday evening when I know our schedules are going to be frantic. On the evening I’m serving, I’ll warm the mince mixture in the microwave to take the chill off and continue with step 4 of the recipe.
How else can I serve this nachos?
You could serve nachos as one big one and have the family serve themselves at the table. To do this, simply arrange the corn chips on an ovenproof serving platter and spoon the mince mixture on top. Scatter with cheese and then place the platter under an oven grill until the cheese is melted and golden. Serve with the avocado and sour cream.
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