Beef & Bean Nachos
Black beans in the meat, jalapeno in the guac, chips pointing up so every single one stays soggy and crispy. This is nachos done properly.
Serves: 6
Prep time: 25 minutes
Cook time: 25 minutes
INGREDIENTS
1 tbsp olive oil
1kg beef mince
1 tbsp dried oregano
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
1 onion, chopped
3 garlic cloves, crushed
1 tbsp tomato paste
400g tin black beans, drained and rinsed
400g tin chopped tomatoes
2 tbsp sea salt
100g corn chips
sour cream, to serve
For the cheese sauce
2 cups béchamel
1/2 cup milk
2 cups grated cheddar
1 cup grated mozzarella
For the guacamole
3 small avocados, roughly chopped
juice of 1 lime
1 tsp sea salt
1 tbsp chopped spring onion, green part only
1 tbsp chopped coriander
1 tbsp chopped pickled jalapeno
For the tomato salsa
2 roma tomatoes, chopped
1 golden shallot, chopped
1 tbsp olive oil
1 tsp red wine vinegar
1 tsp sea salt
1 tsp sugar
METHOD
Preheat the oven to 180°C.
Heat the oil in a large frying pan over high heat. Add the beef mince and cook for 5 minutes, breaking up any large lumps as you go.
Add the oregano, cumin, paprika, coriander, onion and garlic. Cook for a further 5 minutes until the onion has softened.
Add the tomato paste, black beans and chopped tomatoes. Half-fill the tomato tin with water, swish it around, then add to the pan. Season with the sea salt.
Simmer over medium heat for 10 minutes to reduce slightly.
Meanwhile, make the cheese sauce by warming the béchamel and gradually whisking in the milk until smooth. Fold in the cheddar and mozzarella until melted and combined.
Transfer the mince mixture to an ovenproof dish and nestle the corn chips on top, pointing upward.
Drop spoonfuls of the cheese sauce over the meat and corn chips.
Bake for 10 minutes until golden and bubbly.
While the nachos bake, make the guacamole by combining the avocado, lime juice, salt, spring onion, coriander and jalapeno in a bowl - keep it rough, not too smooth.
Make the tomato salsa the same way, combining all ingredients in a bowl.
Serve the nachos with the guacamole, tomato salsa and sour cream on the side.
HINTS
Pointing the corn chips upward when you nestle them in means every single one ends up both soggy and crispy - the whole point of good nachos.
Keep the guacamole and salsa rough rather than smooth; it gives the topping texture against the saucy meat underneath.
The cheese sauce comes together fastest if your béchamel is already made and just needs warming through with the milk.
NUTRITION (per recipe total, serves 6 - guide only):
Calories: approx. 4800 kcal
Protein: approx. 260g
Carbohydrates: approx. 220g
Fat: approx. 320g
Fibre: approx. 28g
Sugar: approx. 32g
Sodium: approx. 6200mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.