Beef Nachos

Sun, 8 February 2026

Beef:

A little oil for cooking

1 red onion-very finely diced

6 mushrooms-chopped

1lb/450g minced beef

Seasoning

½ teaspoon chilli powder

½ teaspoon ground cumin

½ teaspoon paprika

1 x 14oz/400g tin chopped tomatoes

A couple of tablespoons water (If required)

Heat a large deep sauté pan, add a little oil and quickly sauté the onion and mushroom for 2-3 minutes until just starting to soften.

Add the beef and cook for 5-6 minutes on a medium heat, stirring frequently to ensure that the meat doesn’t clump together. Continue to cook until it has fully sealed off and then season lightly with a little salt and pepper. Next add in the cumin, paprika and chilli powder and stir in to combine, before adding the tinned tomatoes. Add a couple of tablespoons of water (if required) to loosen the consistency a little. Secure a tightly fitting lid and allow the mixture to come to a bubble and then simmer for a further 3-4 minutes, ensuring that the mixture is cooked through before serving.

Other Ingredients:

1 Bag Tortilla Crisps

7oz/200g grated cheese

Crème Fraiche

4 tablespoons Guacamole

Tomato Salsa

Fresh Coriander

To Assemble & Bake:

Preheat the oven to 190C/375F/Gas Mark 5

In a large ovenproof dish (or individual dishes) spread some tortilla crisps along the bottom.

Spread half the beef mixture on top and half of the cheese. Repeat this process by adding another layer of crisps, beef and cheese and then pop into the preheated oven and bake for 10-15 minutes

To Serve:

Place in the centre of the table topping the dish with some guacamole, crème fraiche, tomato salsa and some fresh coriander as required

Edward’s Handy Hints:

• You have a choice as to whether you want to bake them or serve them up as is in a deconstructed manner.

• Feel free to vary the items you pop into the beef mixture adding more vegetables, tinned kidney/black beans etc as desired.